C.W. Brabender® Farinograph®-E / Do-Corder

Traditionally, the instrument has been utilized as a means to measure the water absorption of flour and for determining the mixing properties of dough. The instrument has been fundamental in setting standards such as AACC 54-21, 115/1, and ISO 5530-1. Today, the Farinograph®-E is expanding beyond traditional use as research and development scientists find new ways to apply Farinograph® technology to various application studies...click here to download more possibilities with the world standard Farinograph®...

Examples of unconventional uses by our customers include:

• Cheese
• Chocolate
• Caramel
• Licorice …and more

Reliable and reproducible determination of flour quality and its processing characteristics is a basic demand in the milling and baking industries for ensuring optimum and uniform flour qualities for multiple baking and noodle products.

Benefit from our trusted experience in the field of flour testing and use the advantages of the Brabender® Farinograph®. Easy handling, reliability, and the objectivity and reproducibility of the results have made the Farinograph®-E the instrument most frequently used all over the world for determining the water absorption and mixing characteristics of wheat and rye flour.