Used Brabender Farinograph – Double Arm Mixing Head | Dough Testing | SALE SUBJECT TO SELLER'S APPROVAL

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