Farinograph
Sign in to savethumb|right|A Brabender farinographthumb|right|Mechanical farinograph In baking, a farinograph measures specific properties of flour. Its underlying principles were first introduced in 1912 by Hungarian chemist Jenő Hankóczy, and the instrument was later industrialized and launched in 1928 by Carl Wilhelm Brabender in Germany. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid.
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thumb|right|A Brabender farinographthumb|right|Mechanical farinograph In baking, a farinograph measures specific properties of flour. Its underlying principles were first introduced in 1912 by Hungarian chemist Jenő Hankóczy, and the instrument was later industrialized and launched in 1928 by Carl Wilhelm Brabender in Germany. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid.
A baker can formulate end products by using the farinograph's results to determine the following: Water absorption Dough viscosity, including peak water to gluten ratio prior to gluten breakdown Peak mixing time to arrive at desired water/gluten ratio The stability of flour under mixing The tolerance of a flour's gluten