FARINOGRAPH & EXTENSOGRAPH (563ba)

ENQUIRE NOW SIMILAR ITEMS

Price (excl GST): USD$36,675

Make: Brabender

Length: 1500

Width: 500

Height: 700

Motor: 3ph

Condition: v good

Location: China

For sale is a used Brabender Farinograph and Extensograph in very good condition. The Farinograph is used to measure the water absorption of flours and determine the rheological properties of the dough for baking and noodle products. It is used to check production and flour blends in the flour mill or to test rye flour, sponge batters, egg foam, etc. Can also be used for special applications e.g. for chocolate, chewing gum, or to test full formula doughs. Fill your flour / water suspension into the heated measuring mixer where it is subjected to a defined 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 deflection of the motor housing. This deflection is measured as torque and plotted as a function of time in a clear colour diagram. Then use the Extensograph for measuring the stretching properties of your dough, in particular the resistance to extension and the extensibility, to make reliable statements about the baking behaviour of the dough. This shows the influence of flour additives like ascorbic acid, enzymes (proteinases), and emulsifiers and, thus determines the rheological properties of each flour and to adjust the rheological optimum for the respective purpose. After a certain proving time, the dough is stretched until rupture. The force exerted is measured and recorded. This procedure is repeated three times. This corresponds to the actual practice in bread and bread roll production. The Extensogram is represented as a colour diagram and shows the exerted force as a function of the stretching length (time). The shape of the measuring curve and its variation during the individual proving times, the area below the curve as well as the numerical values of the different evaluation points, allows the operator to make reliable and reproducible statements as to the flour quality and the suitability of the flour for a certain task. Furthermore, the influence of flour additives on the flour characteristics can be made evident.