Farinograph
An instrument that mixes a dough and draws a farinogram: Water Absorption, development time, stability and weakening.
The farinogram gives four key readings: Water Absorption (curve height at 500 Brabender units), development time (time to reach the peak), stability (how long the dough holds the peak — high stability = a tolerant flour) and the degree of weakening after 10 or 12 minutes. It complements the Alveograph: one describes mixing behaviour, the other dough extensibility.
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.