Brand New Brabender Faronograph TS Manufacture Year 2021
| Min. Order: | 1 Piece/Pieces |
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| Trade Term: | FOB,EXW |
| Payment Terms: | T/T |
| Place of Origin: | Henan |
Company Profile
| Location: | Zhengzhou, Henan, China (Mainland) |
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| Business Type: | Manufacturer, Trading Company, Other |
Product Detail
| Means of Transport: | Ocean |
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| Brand Name: | Brabender |
| Brand: | Brabender |
| Model: | TS |
| Product Name: | Farinograph |
| Manufacture Year: | 2021 |
| Condition: | All New |
| Location: | China Mainland |
| Lead Time: | 3~7 Days after Payment |
Product Description
Benefit from our long experience in the field of flour testing and use the advantages of the Brabender Farinograph. Easy handling, reliability and the objectivity and reproducibility of the results have made it the instrument most frequently used all over the world for determining the water absorption and mixing characteristics of wheat and rye flour.
Advantages of the Farinograph-TS
• Compact housing with low space requirements
• Plug & Play: ready to use
• Modular design, touch screen optionally available
• New MetaBridge software features as the new user interface
• Multi access: Tracking of tests through multiple end devices at a time
Application The instrument consists of a drive unit with continuous speed control and an attached measuring mixer for mixing the dough to be tested.
Reliable and reproducible determination of the flour quality and its processing characteristics is a basic demand in the milling and baking industries for ensuring optimum and uniform flour qualities for the manifold baking and noodle products
The Farinogram Schematic diagram
The Farinogram shows the quality characteristics of the analyzed flour.
Water absorption:
The more water a flour can absorb at a definite consistency of a dough, the greater the dough yield per sack of flour
• Higher flour price due to optimal water absorption
• Time saving in production due to constant water absorption
Dough development time:
Optimum mixing time for optimum doughs
• Most efficient mixing time and settings
• Assurance of stable product quality by identifying different particle sizes or starch damage
Stability: The longer the stability, the greater the fermentation and the higher the forces required for mixing
• Determination of the most profitable application with information on the properties of the gluten contained in the dough
Degree of softening: The sooner the weakening, the shorter the fermentation and the less the abuse the flour can withstand
Farinograph Quality Number (FQZ): The higher the FQZ, the stronger the flour
