Product Information

The miniature farinometer BF-M is a small dough mixing and analysis system suitable for wheat breeders, flour processors and bakers.

>> Technical advantages <<

  • Only 4g is needed to detect the sample volume
  • High-speed mixing reduces the experimental time and the detection time only takes 10 minutes.
  • The kneading bowl can be quickly disassembled, easy to clean, and the analysis speed of the sample
  • Automatic calculation and water addition, eliminate the error of manual water addition
  • With adjustable kneading speed and experimental temperature, users can create test research dough. Heating and cooling can be set in the experiment;
  • The software operation interface is simple and clear, real-time display map, data analysis, diagnosis and virtual mixing functions.

>> 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.

>> Technical parameters <<

Model BF-M
Power AC 200-240V,50/60Hz,660W
Sample quantity 4g
Torque measurement method Electronic torque sensor
Torque range ±500mNm
Torque accuracy ±10mNm
Rotation speed of main and noodle cutters 2-200r/m
Vice and noodle cutter speed 3-300r/m
Dimensions, weight 39cm × 33cm × 54cm, 28Kg

Key words:

Scientific equipment

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