Material Science
Solutions for Food & Chemical Quality Testing

 

Farinograph-AT

This solution is intended for determining the water absorption properties of flours and the kneading properties of doughs. The results provide you with reliable information relating to flour quality and suitability for processing

 

 

Features:

 

  • Measures the energy input

  • Automatic water dosing: Measurement conditions are easy to reproduce

  • Advanced software applications

  • Continuous speed control from 0-200 rpm

  • Measurement range of up to 20 Nm

  • Digital 3-zone temperature display

  • Robust and adaptable thanks to the widest range of measuring attachments

 

Which tests can be conducted with the solution?

  • Viscoelastic properties

  • Water absorption

  • Dough stability

  • Dough development time

  • Dough softening

  • Baking behaviour

  • Gluten strength

 

 

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