Datasheet: Farinograph®-E / Do-Corder

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®...