Description
Measures specific properties of flour
Technical
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.
Sensory Profile
Aroma ()
Wine Analogy
Like measuring tannin structure in red wines
Coffee Analogy
Similar to tracking extraction resistance in espresso preparation
Perfume Analogy
Comparable to evaluating base note persistence in fragrance development