Integrated Flour and Dough testing set
Why Production Needs a Combined Farinograph–Extensograph
The quality of finished products directly depends on the properties of flour and the behavior of dough during mixing and stretching. A combined farinograph–extensograph makes it possible to objectively measure these parameters and translate them into specific technological decisions.
The instrument combines two types of analysis in one housing:
- farinographic analysis — for evaluating the technological properties of flour;
- extensographic analysis — for controlling the mechanical and rheological characteristics of dough.
This provides a complete understanding of the dough formation process and allows it to be controlled rather than corrected after issues occur.
What Flour Analysis Shows
The farinograph module determines:
- water absorption capacity of flour;
- dough development time;
- dough stability during mixing;
- degree of softening at defined time intervals;
- permissible deviations during mixing;
- rheological characteristics of the dough mass.
Based on these data, the technologist accurately adjusts the recipe, water dosage, and mixing parameters for a specific flour batch.
What Dough Analysis Provides
The extensograph module evaluates dough behavior under load at different stages of maturation (45, 90, and 135 minutes):
- Resistance – is measured at the fifth centimeter;
- Maximum resistance;
- Elasticity – is measured in mm, and it represents the total length until the dough is torn;
- Energy;
- Ratio of elongation and resistance.
This makes it possible to determine in advance whether the dough will withstand mechanical processing, shaping, and proofing.
Practical Benefits for Production
- stable dough performance when changing flour batches;
- reduction of rejects and unstable mixing results;
- optimization of water and improver consumption;
- fast introduction of new flour or a new supplier into production;
- confirmation of compliance with regulatory requirements and technical specifications.
Technical Design
- two analytical modules in one compact housing;
- automated process control;
- stepper motor ensuring high measurement accuracy;
- touch screen interface and control via built-in computer;
- automatic generation and storage of graphs;
- capability for remote software updates and network connection.
The combined farinograph–extensograph is a practical tool for technologists that allows not only measuring flour and dough parameters, but also managing product quality at all stages of production.
| Dimensions | 710x610x1220 mm |
| Power supply | 220 V AC, 50-60 Hz |
| Weight | 210 kg |
| Speed of dough shaping unit | 83 ± 3 rpm |
| Speed of dough rolling unit | 15 ± 1 rpm |
| Speed of stretching hook | 14,5 ± 0,5 mm/s |
