Automatic Farinograph-ES

Automatic Farinograph- ES is a professional instrument designed for testing water absorption of flour, dough development time, stability, degree of softening, gelatinization property and farinograph quality number for wheat, rye and durum wheat in flour milling, baking and food lab. It not only ensures best and consistent flour quality, but also reduces production cost and risk.

Applicable standards

ICC-Standard no. 115/1

AACC Method no. 54-21.02

AACC Method no. 38-20.01

ISO 5530-1

GB/T 14614/35943

Farinograph-ES testing principle

Adding flour and water to heated kneading chamber, servo motor drives a special Z-shape rotor to stir and process flour in the precisely temperature controlled kneading chamber. The torque received by the rotor is measured by a Germany HBM torque sensor, and the torque that changes over time is measured and recorded by software, and consistency-time curve is displayed, many testing result are calculated:

Water absorption: under a certain dough consistency, the higher of water absorption, the more dough can be developed per bag of flour.

* The better water absorption of flour, the higher price

* The stability of flour water absorption can help to save production time.

Dough development time: determine appropriate stirring time to make a suitable dough.

Stability time: the longer time of stability, the longer time of fermentation, and the lager stirring force that required.

*Determine favorable application directions based on the gluten characteristics of dough.

Degree of soften: the larger degree of soften, the short time of fermentation, and the poor flour gas holding performance.

Farinograph quality number: The larger number Farinograph quality , the stronger of flour gluten strength.

Farinograph-ES benefit

* Standard touch screen computer, more compact appearance, plug and play.

* Adopt Germany HBM sensor with high testing accuracy, and compatible with international mainstream instrument data.

* Standard 300g kneading chamber, 50g or 10g micro chamber for option (built in waterway for temperature control), Z-shape rotor, compliant with ICC, AACC, ISO，GB/T standards.

* Water bath circulator, adding water burette and automatic water adding pump for option.

Software function

*User access authority management mode

*Touch screen computer operation, installation free

*Record and evaluate the result of flour water absorption, dough development time, stability time, degree of soften, farinograph quality number, testing data can be exported and printed.

*Additional functions can be programmed through temperature/rotation speed/time to change stirring strength and power input, and analyze more material performance.