Brabender®CWB

ICC-Standard no. 115/1

AACC Method no. 54-21

ISO 5530-1

Brabender !IJ Farinograph-E

... where quality is measured.

State-of-the-art measuring system

Farinograph®-E

Benefi t from our long experi-ence in the fi eld of fl our 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 determi-ning the water absorption and mixing characteristics of wheat and rye fl our.

ApplicationThe 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 determi-nation of the fl our quality and its processing characteristics is a basic demand in the milling and baking industries for ensuring optimum and uniform fl our qualities for the manifold baking and noodle products.

Advantages• Extended software applications

• Variable speed (0 - 200 min-1)

Aqua-Inject allows:• Recording of two temperatures (dosing water and dough)

• Calculates mixing energy

Additional software• Programming of speed profi les

• Creating of individual test profi les

• Free defi nition of own evaluation methods

• Integrated videos show test procedures

• Auto save mode

• Reference curve could be integrated

Principle

Fill your fl our / water suspension into the heated measuring mixer where it is subjected to a defi ned mechanical stress by the rotating mixer blades which are driven by a motor, carried in a pendulum bearing.

The resistance of the dough against the blades, which depends on the viscosity of the dough, causes an opposite defl ection of the motor housing. This defl ection is measured as torque and recorded and plotted on-line as a function of time in a clear color diagram.

The Farinogram

Farinogram

Schematic diagram

Manifold applications

• Measure the water absorption of fl ours

• Determine the rheological properties of the dough

• Check production and fl our blends in the mill

• Test rye fl our, biscuit batters, egg foam, etc.

• Special applications, e.g. for chocolate, chewing gum, fi sh, cheese, meat etc.

Get reliable and reproducible data about the quality characteristics of your fl our from the Farinogram

which shows

• Water absorption• Development time• Stability• Degree of softening• Farinograph® quality number

Individual test proceduresApart from the standard evaluation, the software allows to adapt the test procedure to your individual requirements:

• Reduced test time and/or increased mixing intensity by variable speed (0 - 200 min-1)

• Variable mixing intensity and energy input to the dough for research and development applications

• Additional software for programming complex speed profi les, e.g. premixing at a low speed and measurement at an increased speed or defi nition of rest times for long dough systems

• Evaluation of diagrams which differ from the typical Farinogram profi le

Further special mixers on request

Mixing tools for the Farinograph®-E

Sigma mixer S 300 • For standard Farinograph® test

(300 g of flour) according to ICC, AACC, ISO

• For mixing the dough for Extensograph® tests

• Removable blades

Sigma mixer S 50 • For standard Farinograph®

test (50 g of flour) according to ICC, AACC, ISO

• Removable blades

Sigma mixer S 10 • For standard Farinograph® test

with small sample weights (1 0 g)

Hardness and Structure Tester • For testing the hardness of grain

(wheat, barley, malt, etc.)

• Special software

Working without glass burette The Aqua-lnject is an add on inst­rument for use with a Brabender® Farinograph®-E (USB) and can be used for the 300 g and 50 g mixers.

The Aqua-lnject provides for

• Automatie dosing of water

• High reproducibility

• For breeders and research work Advantages • Exact tempering of the

dosing water

Planetary mixer P 600 • For rye dough and sponge batter

• With dough hook, K-hook, whisk

• Electronically controlled, constant water temperature

• High accuracy (better than 0.1 %)

• Registration of water quantity and temperature

• Recording of the mixer bowl temperature and/or dough temperature is optional possible (via PT1 00 feeler)

• Elemination of the glass burette

Easy servicing and cleaning

• Connection of a balance, for registering the weight of the flour quantity into the software

• Connection of a thermostat, for controlling a temperature profile which was programmed into the software

The added water quantity and temperature are registered and stored by means of the software

Aqua-lnject

Mains connection

Dimensions (W x H x D)

Weight

1 x 230 V 50/ 60 Hz + N + PE 0.6 A

1 x 11 5 V 50 I 60 Hz + PE 1 .2 A

280 x 430 x 540 mm

quality is measured.

Farinograph®-E

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Individual test procedures

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·rr Rye

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C.W. Brabender® Instruments, lnc.

Farinograph® UMS Extension This special Farinograph® software makes your quality assurance even more easier and safer.

The reference data is put into the software, then a visual evaluation and display of the specific test is

Data correlation Use the powerful Farinograph® correlation program to compare diagrams and results of up to 1 0 tests with each other. Test condi­tions and results are contrasted in tables and evaluated statistically.

Data correlation

carried out. This is done by trans­ferring the specific Farinogram by means of the software .

Additional data like e.g. Extenso­gram or Amylogram values can be inserted manually.

Quick assess trends or irregularities by drawing and printing all dia­grams of the correlation tagether in a single plot.

Farinograph®-E

Speed

Safety device

Mains connection

Dimensions (W x H x D)

Weight

0-200 min 1

1 x 230 V; 50/60 Hz + N + PE; 3.2 A 115 V; 50/60 Hz + PE; 6.5 A

510 x 370 x 820 mm

approx. 75 kg net

50 E Wesley St. , South Hackensack , NJ 07606 Phone: 201.343.8425 • Fax: 201.343.0608 cwbi@cwbrabende r. com • www.cwbrabender.com

Brabender® agencies all over the world. © 2013 Brabender® GmbH & Co. KG

All Irademarks are registered . Subject to change of design and technical modification without notice.

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