The new Farinograph-TS convinces with its easy handling, reliability and reproducibility of the results. These qualities make it the most frequently used instrument for determining the water absorption and mixing characteristics of wheat and rye flour.
In a temperature-controlled measuring kneader, a rotating Sigma kneading blade subjects the sample to defined mechanical stress. The kneading resistance having an effect on the blades, which depends on the sample’s viscosity, is measured as a torque value by the highly precise measurement electronics. The software registers and records this online as a function of time, in a clear to understand coloured chart.
Besides the standard evaluation, the MetaBridge software allows adapting the test procedure to your individual requirements:
• Reduced test time and increased mixing intensity by variable speed (0–200 min-1)
• Variable mixing intensity and energy input to the dough for R&D applications More information