The Duisburg-based company has further developed the Farinograph for determining the water absorption capacity of flour and the rheological properties of dough and launched a new version of the device on the market. In addition to the new spelling "FarinoGraph", the product solution scores with new features.

The measuring device is the successor to the Farinograph-TS and, in addition to its ergonomic design, has state-of-the-art technology for efficient and user-friendly test execution: "Measurements with the new FarinoGraph are now even more automated and time-saving. Among other things, we have implemented artificial intelligence to predict the measurement curve based on previous measurements and added a function to save measurement time," reveals Viktor Schäfer, Business Development Manager Software Solutions at Brabender.

Brabender Prediction is the name of the feature that checks and calculates the evaluation points during the measurement and makes a prediction of the torque curve in real time. With the help of this live feedback, the measurement can be ended prematurely and the predicted values used instead. The so-called autostop function ensures that the device stops after the measurement is complete, thus saving time, as many customers plan a buffer time for the measurements to ensure that the measurements are complete. With the autostop function, this time is now eliminated as soon as all evaluation points have been reached.

The FarinoGraph is suitable for all types of dough: Whether gluten-free, sponge dough, soft and hard wheat according to standard specifications or for harder doughs made from rye flour and hard biscuit dough, for example. Depending on requirements, various kneaders with 300, 50 and 10 g, additional attachments for testing wholemeal doughs and grain hardness as well as accessories are available.