GIFSQ Tools · Module 05 — Cereal, Grain, Flour & Milling Technology · Tool 093 of 500
Analyse a farinograph curve: enter water absorption, dough development time, stability and degree of softening to get the water to add for a batch and a flour-strength verdict.
Try sample values — fills the form with the worked example below.
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Water to add (g)
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Stability (min)
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Softening (BU)
Equation: Water to add (g) = water absorption (%) ÷ 100 × flour mass (g). Strength is judged from stability: 8 min or more is strong, 4 to under 8 min is medium, under 4 min is weak; degree of softening corroborates it (low softening goes with strong dough).
Method: Brabender farinograph, ICC 115/1 and AACC 54-21. Water absorption is the water needed to centre the curve at 500 Brabender Units (BU) on flour at 14% moisture basis; development time is the time from the start of mixing to the curve peak; stability is the time the curve stays at or above 500 BU; degree of softening is the fall in BU 12 minutes after the peak.
Assumptions: the curve was run at 500 BU consistency on flour corrected to 14% moisture basis; the instrument was calibrated and the test flour and water were at the method temperature.
Limitations: the strength bands are guides, not specification limits — bakeries set their own limits by product; farinograph results do not predict loaf volume on their own; results shift with flour moisture and mixing temperature.
Rounding: water to add to 1 decimal place; absorption, development time and stability to 1 decimal place; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Brabender farinograph, ICC 115/1 and AACC 54-21. Water absorption is the water needed to centre the curve at 500 Brabender Units (BU) on flour at 14% moisture basis; development time is the time from the start of mixing to the curve peak; stability is the time the curve stays at or above 500 BU; degree of softening is the fall in BU 12 minutes after the peak.
Assumptions: the curve was run at 500 BU consistency on flour corrected to 14% moisture basis; the instrument was calibrated and the test flour and water were at the method temperature.
Limitations: the strength bands are guides, not specification limits — bakeries set their own limits by product; farinograph results do not predict loaf volume on their own; results shift with flour moisture and mixing temperature.
Rounding: water to add to 1 decimal place; absorption, development time and stability to 1 decimal place; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Water absorption 60%, development time 4.5 min, stability 9.0 min, softening 40 BU, flour 300 g. Water to add = 60 ÷ 100 × 300 = 180.0 g. Stability of 9.0 min with low softening is a strong flour, suited to bread.
Enter values above to see results.
Typical bread flour: absorption 58–65%, development time 2–8 min, stability 8–15 min, softening under 60 BU. Tool 093 of 500 — GIFSQ
