The new Brabender FarinoGraph is even more versatile with different measuring mixer attachments for various sample types, carrying out measurements quicker than ever before.
When processing dough in the bakery industry, be that gluten-free dough, sponge dough, rye flour or hard biscuit dough, the rheological properties of the dough and the water absorption capacity of the flour to be processed are particularly important. The right amount of water is crucial for the consistency of the dough and, ultimately, for the quality of the end product.
For almost a century, the Brabender FarinoGraph wheat and wheat flour tester has proven itself as the standard for analysing doughs and flours.
“The FarinoGraph has established itself as a global standard and ensures that baked goods can always be offered in the same quality,” says Markus Löns, Product Manager Food & Feed of the Brabender product line.
Originally developed in 1928 by Carl Wilhelm Brabender, founder of the company of the same name, the FarinoGraph, Brabender Unit (BE) and Farinogram Unit (FE) are standard in school books and practice. In August 2023, Anton Paar acquired Brabender, meaning that both companies are now under one roof. Since then, customers have benefited from an expanded product range of extruders, rheometers and viscometers and also have access to Anton Paar’s global service and sales network.
Wide range of mixing and kneading attachments for quality control
The FarinoGraph makes it possible to improve quality control processes in the bakery industry and optimise recipe development. This is made possible by state-of-the-art technology and various mixing and kneading attachments for a wide range of applications for comprehensive control of the end product at different stages of the value chain.
“Depending on the sample quantities and sample type, a different measuring attachment is recommended to achieve optimum measurement results,” says Markus Löns.
For example, the S10 measuring mixer is particularly suitable for small sample quantities of up to 10 grams, such as when developing recipes for breakfast cereals. The S50 measuring mixer is ideal for developing bread or pasta and the S 300 measuring mixer is the perfect choice for standard Farinograph tests with larger sample quantities of up to 300 grams.
“The S300 measuring mixer is also ideal for kneading dough for extensograph tests. It is used in bakeries, for example,” summarizes Löns. All measuring kneaders have removable blades for easier cleaning. The 50 gram and 300 gram measuring mixers both work according to the current ICC, AACCI, ISO standards and others, so that wheat samples can be characterised according to international and national standards.
The P600 Planetary Mixer can be used in a variety of ways for customised recipe creations, from rye doughs to foamy masses. It has various mixing tools, such as a dough hook, flat beater and balloon whisk for different types of dough. The container volume of 2500ml and the temperature control from approximately -5°C to 150°C make it flexible to use.
In order to be able to develop an optimal dough recipe, it is not only important to test the flour quality but also to analyse the whole grain. The Hardness and Structure Tester can be used to determine the grain hardness of the cereal and thus optimize the milling process. “The device helps to perfect the grinding characteristics and thus increase the flour yield,” explains Löns.
The device is connected to the Brabender FarinoGraph instead of a kneader. The measurement results are displayed in the form of a performance-time diagram. But the hardness tester can do even more: it determines the exact brittleness of the malt. If you combine the hardness determination with the grist mash test, you get a clear idea of the dissolution of the malt, which the brewer can use as a guide when grinding and mashing in the brewhouse.
Optimisation of product quality
By measuring the water absorption capacity of flour, the manufacturer can determine the optimum amount of water required for each flour. This helps avoid consistency problems and improve product quality. But the rheological properties of a dough, such as its stability, development time and degree of softening, also directly influence the processing properties and quality of the end product. By measuring these properties with the FarinoGraph, producers can precisely control the dough consistency and ensure that it meets the desired standards. These national and international quality standards in the food industry must be adhered to in order to ensure the safety and consistency of the products, and thus, the required quality.
Artificial intelligence predicts measurement curve progression
The Brabender FarinoGraph has been made even quicker, thanks to Brabender Prediction. This is a function that reduces test times by up to 50 percent by predicting the remaining measurement curve, thereby increasing the daily throughput of measurements to be carried out. The function for predicting the measurement curve is based on artificial intelligence, which makes predictions based on previous measurements.
Saving time during measurement is also possible with the AutoStop function. With the help of intelligent stop criteria, such as torque drop, reaching all evaluation points and the energy level, the measurement can be stopped, saving 25 percent of the measurement time. Many customers also schedule buffer times for the measurements to ensure they are complete: “With the AutoStop function, this time is now eliminated as soon as all evaluation points have been reached,” explains Markus Löns.
The AquaInject has also been optimised specifically for time-saving purposes with the new FarinoGraph as a more precise alternative to the piston burette. The AquaInject is an automatic water dosing system for everyday laboratory use, but can also be used as a stand-alone dosing system with other devices. The automatic dosing system eliminates the need for the usual manual titration, including the tedious and time-consuming task of refilling the burette. With the AquaInject, automatic and precise titration curves can be created, eliminating the need for manual experiments.
