Datasheet | December 22, 2009

Datasheet: Farinograph®-E / Do-Corder

Source: C.W. Brabender Instruments, Inc.

Traditionally, the instrument has been utilized as a means to measure the water absorption of flour and for determining the mixing properties of dough. The instrument has been fundamental in setting standards such as AACC 54-21, 115/1, and ISO 5530-1. Today, the Farinograph®-E is expanding beyond traditional use as research and development scientists find new ways to apply Farinograph® technology to various application studies...click here to download more possibilities with the world standard Farinograph®...

access the Datasheet!

Get unlimited access to:

Trend and Thought Leadership Articles
Case Studies & White Papers
Extensive Product Database
Members-Only Premium Content
Welcome Back! Please Log In to Continue. X

Enter your credentials below to log in. Not yet a member of Bakery Online? Subscribe today.

Subscribe to Bakery Online X

Please enter your email address and create a password to access the full content, Or log in to your account to continue.

or

Subscribe to Bakery Online