Farinographs

Instruments for investigating dough’s physical properties. They record dough development, stability and softening during mixing, giving millers and bakers key data on flour strength and water absorption for breadmaking. The resulting farinogram shows water absorption, development time, stability and softening, guiding flour blending and additive use. The Brabender farinograph mixes dough at constant speed while recording torque: water absorption is the water needed to centre the curve at 500 Brabender Units, and stability time measures mixing tolerance. Bakers use these figures to set water addition and mixing times, and to detect flour variability before it ruins production.