FARINOMETER is used to perform quality control tests in the flour sample in accordance with the standards of ICC 115/1 and  AACC 54-21.
The resistance shown by the dough to the knead palettes is recorded in the chart against time in the determination of the water absorption and kneading of the flour sample.
The obtained FARINOMETER chart provides the desired data.It gives the opportunity to evaluate the properties of dough by evaluating the graph.
300 GR according to the standards on the device. there is a sample chamber mixer unit. With this feature, it is possible to work parallel with the same sample in the EXTENSOMETER test.
Advanced software provides maximum ease of use to the user.

in accordance with the standards in the flour sample

* Water Absorption
* Development Time
* Stability
* Degree of Softening
* Quality Number

used for detection.