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It measures and graphs the water absorption capacity of the dough, and also assists in preparing the dough for the next test step, the resistograph device.
It gives information about the breading properties of flour.
Easy to use thanks to its ergonomic design
Storage of control and test data with touch screen PC,
Ease of connection via Ethernet and RS-232 ports,
Software update via remote connection,
Compatible with world standards,
Standard 300 gram dough mixing bowl
Saving test results as PDF,
Saving and outputting results to Flash Disk with USB,
If desired, it can be used with a keyboard and mouse,
It also does not need a computer and screen.
Working in harmony with the resistograph, it collects all test data together.
It has been designed and produced in an easy-to-clean way, considering the troublesome cleaning phase that occurs during the test.
With the Farinograph device, the results are comparable and equivalent.
Dough kneading chamber temperature adjustable
Test result The following data can be obtained:
viscoelasticity
water removal
Dough stability
Dough development time
Dough softening time
Compatibility with bread and other products
gluten strength
Working principle; It is based on measuring the force of the dough on the device blades depending on the fluidity and transferring this effect to the touch screen as graphics and data.
There is a 2-year warranty and a 10-year spare part supply warranty, excluding usage errors.