Used Brabender Farinograph With Double Arm Mixing Head. ** SALE SUBJECT TO SELLER'S APPROVAL **
Used Equipment Facts About This Machine
Manufacturer Information:
Brand: Brabender
Model: Farinograph (exact model unspecified)
Mixing Head: Double Arm Mixing Head
Condition: Used
Note: Sale subject to seller's approval
Description:
This Used Brabender Farinograph features a double arm mixing head designed for precise analysis of flour and dough properties. As a staple instrument in the food and baking industry, the Farinograph measures water absorption, dough development time, stability, and degree of softening—critical parameters for milling, baking, and ingredient formulation. This unit is ideal for labs focused on dough rheology and quality control testing.
Important: Sale is subject to seller’s approval—please inquire to confirm availability and terms.
Specifications (General Brabender Farinograph Capabilities):
Mixing Head: Double arm (standard for Farinograph accuracy)
Functionality:
Water absorption measurement
Dough development time
Stability and tolerance index
Degree of softening
Usage: Suitable for flour testing in R&D, quality control, and production labs
Power Requirements: (Exact voltage/model to be confirmed upon request)
Condition: Used, with seller approval required for sale
Features:
Provides consistent, replicable measurements of flour and dough quality
Double-arm mixer design ensures optimal mixing and measurement accuracy
Widely recognized testing method in accordance with international standards (AACC, ICC)
Used by flour mills, bakeries, and research institutions
Real-time recording and analysis of dough resistance curves
Compatible with Brabender software and analysis platforms (depending on model)
Applications:
Flour quality evaluation and consistency testing
Dough property analysis for R&D and product development
Ingredient comparison and optimization
Bake-off test formulation and scaling
QA/QC in flour milling and bakery operations
Regulatory testing per international baking standards
Analysis of additive impacts on dough performance
What might this be used for?
Determining optimal water absorption of flour
Evaluating the mixing behavior and strength of different flours
Comparing performance of wheat flour from different sources
Ensuring flour consistency before large-scale baking runs
Adjusting formulations based on rheological data
Conducting standardized quality control for flour shipments
Performing lab-based trials in product development for bread, pasta, and pastries
Identifying the effects of enzymes or other additives on dough properties
PRODUCT DETAILS
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