Brabender further developed its Farinograph to determine the water absorption capacity of flour and the rheological properties of dough, launching a new version of the device that uses Artificial Intelligence to predict measurement curves. In addition to the new name – FarinoGraph, the new equipment incorporates new features, with an improved design and more user-friendly. The new FarinoGraph is the successor to the Farinograph-TS.
“Measurements with the new FarinoGraph are now even more automated and time-saving. For instance, we have implemented artificial intelligence based on previous measurements to predict the measurement curve 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 predicts the torque curve in real-time. With the help of this live feedback, the measurement can be stopped prematurely and the predicted values can be used instead. The AutoStop function ensures that the device stops after the measurement is complete, saving time: “Many customers plan a buffer time for the measurements so that the measurements are complete. With the Autostop function, this time is now eliminated as soon as all evaluation points have been reached”, says Schäfer.
The accuracy, reliability and reproducibility of the measurement results are essential for a successful business relationship between processors and suppliers of flour products in increasingly global markets.
In 1928, Carl Wilhelm Brabender, founder of Brabender in Duisburg (Germany), developed the first Farinograph for testing the processing properties and quality of flour and dough.
95 years later, the company is now launching the new FarinoGraph.
Compact format
The new device was also designed to save space in the laboratory. As all of its predecessor models, it consists of a drive unit with infinitely variable speed control and a connected measuring kneader for kneading the dough to be tested: “The FarinoGraph measures the kneading resistance as a function of the viscosity of the dough as torque. This makes it possible to map water absorption, dough development time, dough stability, and the degree of dough softness”, Schäfer summarizes. The measuring kneader in the new FarinoGraph scores for being particularly intelligent: A built-in sensor measures the sample temperature of doughs. Via an additionally available temperature tracker, which can be connected via Bluetooth, it detects the temperature in the environment and displays the humidity in the room.
The FarinoGraph is suitable for all types of dough:
AquaInject: optimized water dosing
Especially for use with the new FarinoGraph, Brabender has also optimized the AquaInject as an optional accessory. This is an automatic water dosing system for everyday laboratory use, but it can also be used as a stand-alone dosing system with any other device. The automatic dosing system eliminates the usual titration by hand, including the laborious and time-consuming refilling of the burette: “However, the FarinoGraph can also be used without the automatic dosing system and only by means of manual dosing via the burette”, says Schäfer. With the new AquaInject, automatic and precise titration curves can also be created, saving manual experiments.
Photo: Brabender
