*Price of the test:
$200 per analysis
White and whole wheat flours
Any grains that do not contain gluten
Limit of Detection:
Sample Size Requirements:
Time in minutes, Brabender Units
Turn Around Time:
7-9 Business Days
Is Rush Available?
AACC Method 54-21
This empirical test develops a wheat flour dough in the mixing chamber of the Brabender Farinograph. The dough is made by titrating water into the flour in the mixing chamber. The dough consistency is continuously measured as the torque against the mixing blades. The mixing parameters from the dough development curve are used as indicators of flour quality for bread baking.
Several standard test results are determined from the Farinograph test. These include percent absorption, arrival time, peak time, stability, mixing tolerance index (MTI) and twenty minute drop (TMD).
If you have questions about our testing services, please contact us at +1 (800) 245-5615.
*Prices and offerings are subject to change without notice.