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

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