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1.Accurate,reliable,speedy,steady high
automation.
2.More popular than Germany brand in C
electric farinograph
1.Accurate,reliable,speedy,steady high
automation.
2.More popular than Germany brand in China
Now
1.Electric Farinograph Introduction:
Electronic farinograph is an special instrument for testing flour quality.
Mainly used for the flour detection and control in these fields,such as:wheat breeding, business acquisition, storage, flour processing and food production.
2.Electric Farinograph Scope
of Application
* Quality Testing Organization
* Wheat
Breeding
* Grain purchasing and storage
enterprise
* Grain and Food Processing
Enterprise,etc
3.Electronic Farinograph Parameters
|
Sample Volume |
cutter 's speed1 |
cutter's speed2: |
Test Range |
Power |
|
300g/50g |
63r/min |
31.5 r/min |
0~10Nm |
220V,/250W |
4.Electronic Flour
Farinograph Features
* Accurate, speedy: adopting electric analyzing technology instead of mechanical testing power system, and its tested data is more accurate and quick.
* Reliable, steady: the result
has good repeatability and recurrence
* High automation: computer to process
the data, judge the result automatically, and is able to re-judge the tested
result according to national standard and international
standard.
Specifications
1. farinograph
2. flour
farinograph
3. dough farinograph
farinograph, flour farinograph, dough farinograph
Method
1. A flour
sample of 50 or 300 grams on a 14 percent moisture basis is weighed and placed
into the corresponding farinograph mixing bowl.
2. Water from a buret is
added to the flour and mixed to form a dough.
3. As the dough is mixed, the
farinograph records a curve on graph paper.
4. The amount of water added
(absorption) affects the position of the curve on the graph paper. Less water
increases dough consistency and moves the curve upward.
5. The curve is
centered on the 500-Brabender unit (BU) line ±20 BU by adding the appropriate
amount of water and is run until the curve leaves the 500-BU
line.
Results
• The
farinograph determines dough and gluten properties of a flour sample by
measuring the resistance of a dough against the mixing action of paddles
(blades).
• Farinograph results include absorption, arrival time, stability
time, peak time, departure time, and mixing tolerance
index.
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