The XHP-PF-T farinograph is primarily used to determine the quality and processing characteristics of flour. Different types of food require different qualities of flour to achieve optimal results. The farinograph measures the rheological properties of dough to assess the quality characteristics of flour, allowing users to select the appropriate flour according to their specific needs and ensuring the production of high-quality products. Widely used in the flour milling and baking industries, it is accurate, reliable, and suitable for a wide variety of baked goods and noodle products.

ICC 115/1,AACC 54-21,ISO 5530-1,GB/T14614

• Compact structure, reliable performance, and small footprint, allowing for easy installation in various complex laboratory or industrial environments;

• Utilizes high-precision sensors and advanced electronic systems for high-speed real-time data acquisition, ensuring high resolution and reliable results;

• Modular design, with the tablet terminal independent of the equipment and installation location, allowing for real-time monitoring in laboratories, offices, or other busy work environments;

• Automatic calculation and water addition ensure more stable and reliable test results;

• Optimized software with rich functions, including one-button zero calibration, automatic water addition reminders, and automatic sample quantity calculation based on moisture content, making operation simple and requiring no professional skills for testing;

• Eliminates traditional manual water addition, using a peristaltic pump for one-button water addition, saving time and effort and improving testing efficiency;

• Two-hand start and slow operation, and automatic shutdown when the bowl cover is opened, ensuring safer operation;

• The software can simultaneously display and compare up to 10 experimental graphs, facilitating comparison of experimental results;

• Uses globally recognized standard methods, ensuring wide applicability, accuracy, and reliability, guaranteeing consistent flour quality.