Farinograph Flour Analyzer

The SE-LAB-9009 by Sediroglu Group is a precision laboratory instrument designed to evaluate flour water absorption, dough stability, development time, and softening value. It provides essential data for bakery production and flour quality control, enabling accurate prediction of dough performance and optimal selection of wheat flour for consistent bread and pastry results.

Farinograph Flour Analyzer
Farinograph Flour Analyzer
Farinograph Flour Analyzer

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Farinograph Flour Analyzer

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Farinograph Flour Analyzer

SE-LAB-9009 Product Catalog
  • SE-LAB-9009 Product Catalog
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Machine code:

SE-LAB-9009

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The SE-LAB-9009 measures key dough properties to assess flour performance for bakery applications.

Testing dough behavior helps bakers and millers select optimal flour and achieve consistent bread and pastry results.

This device is used in laboratories for quality control, pilot plant research, and bakery production optimization.

The SE-LAB-9009 developed by Sediroglu Group is a professional laboratory device for assessing flour water absorption and dough properties. The instrument measures critical parameters including water absorption, dough stability, development time, and softening value, which are essential for predicting how flour will perform in bakery applications.

By testing a controlled flour and water mixture, the Farinograph Flour Analyzer produces a curve showing dough behavior during mixing. Water absorption indicates how much water is required to achieve the desired dough consistency. Dough stability reflects the resistance of the dough to mechanical mixing, development time measures the time needed to reach optimal dough formation, and softening value indicates dough weakening over time. Together, these parameters help millers and bakers optimize formulations for bread, pastry, and other baked goods.

The SE-LAB-9009 is suitable for laboratory and pilot plant use, providing reproducible and reliable results. Its compact and ergonomic design allows easy integration into standard laboratory setups. Sediroglu Group ensures high accuracy through precision mechanical components and digital data monitoring, allowing operators to make informed decisions for flour selection and bakery production.

Applications
• Flour water absorption measurement
• Dough stability and development analysis
• Bakery performance optimization
• Quality control in milling and bakery laboratories
• Research on dough rheology and flour functionality

Advantages & Benefits
• Accurate measurement of dough and flour properties
• Supports optimal flour selection for bakery products
• Reproducible and reliable test results
• Compact, robust, and ergonomic laboratory design
• Facilitates quality control and research in milling and baking

Weekly Maintenance
• Clean mixing bowl and paddle
• Inspect mechanical parts for residues
• Verify electrical connections and display function

Monthly Maintenance
• Lubricate moving parts if necessary
• Check calibration of sensors and measurement arms
• Inspect mixing paddle and clamps for wear

Annual Maintenance
• Full mechanical and electronic inspection
• Calibration verification against standards
• Replace worn parts to maintain precision