The electronic farinometer BF-T has compact structure, reliable performance, can be easily installed in complex laboratory environment or industrial environment, variable dough mixing intensity and energy input, suitable for research and development applications.

>> Technical advantages <<

• Modular design for real-time tracking in the lab, office or other busy work
• Shorten the test time and/or increase the stirring intensity by changing the speed (2 - 200 r/min)
• Adjustable kneading intensity and energy input during testing

>> kneading bowl <<

300g and 50g two types of kneading bowl for users to choose,

300g kneading bowl:

• For silty experiments, in line with GB/T14614 and ISO5530-1.
• Make dough for dough stretching experiments.

50g kneading bowl:

• For silty experiments, in line with GB/T14614 and ISO5530-1.
• Removable mixing blades for easy cleaning.

>> Typical applications <<

• evaluation of water absorption capacity of flour
• The strength of flour gluten (formation time, stabilization time, weakening degree, flour quality index) was evaluated by detecting dough rheology.
• Monitoring and Control of Wheat and Flour Quality in Flour Milling Process

>> Technical parameters <<