Automate. Measure. Repeat.

How Trial & Error becomes Research & Development with Anton Paar’s Brabender FarinoGraph

For nearly a century, the FarinoGraph has been a ubiquitous tool to measure and characterize dough and wheat flour. While technological advancements have helped Anton Paar Brabender create newer, more automated models powered by user-friendly software and features, one thing hasn’t changed at all: the FarinoGraph is the standard for the determination of water absorption of wheat flour and the rheological properties of dough.

Until recently, however, the FarinoGraph’s reputation has been based almost solely on its performance measuring wheat flour and wheat flour-based doughs. This makes sense: This makes sense: even with emerging ingredients, the vast majority of dough is still made using wheat flour. Certainly, when a product has a trusted reputation in an industry so thoroughly dominated by a single category, the product and category in question are destined to become relatively synonymous.

But consumer preferences are changing. The global market for non-wheat flour is expected to be worth nearly $3 billion USD in 2025, and reach nearly $4.5 billion USD in 2035¹.

As trends and preferences change, it’s essential to understand the tools you’ll need to keep pace. The good news? At least one of your tools – the Anton Paar Brabender FarinoGraph – is the ideal solution for measuring not just wheat flour, but all flour. 

Not only is the FarinoGraph equally reliable when measuring wheat flour and non-wheat flour alike, the latest FarinoGraph also includes new features like automatic dosing and custom method development designed to remove limitations on your ingredients – and your creativity. 

But First, Back to Wheat

Before exploring non-traditional sample data, let’s start with something that might look a little more familiar. 

Below is a basic wheat dough curve produced by the Brabender FarinoGraph method (ICC 114/1, AACC 54-10):

Figure 1: Wheat Dough Curve using ICC 114/1, AAC 54-10

This is a curve that has been generated countless times over the past decade by generations of FarinoGraphs (and dough makers), but the process has never been as easy as it is right now. With the press of a single button, the AquaInject adds your desired, tempered water amount automatically. 

For the curve shown in Figure 2 below, the AquaInject – in conjunction with the MetaBridge software – automatically adjusts the dosing amount until the 500 FU line is stabilized. 

As you can see in Figure 2, the AquaInject dosing system has automatically added the correct amount of water to the sample, and the dough’s toque holds steady at 500 FarinoGraph units (FU).

Figure 2: FarinoGraph Titration Curve

Saying ‘hello’ to AquaInject and MetaBridge means saying ‘goodbye’ to manual titration, frequent burette refilling, and constant glass breakage.

The Power of Automated Dosing and Custom Methods

No matter what kind of flour or mixture you want to use, FarinoGraph’s custom method feature is ideal for fine-tuning a repeatable process of your own:

• Proper dosing, tempered to user preference, is done automatically using the AquaInject dosing system.
• The method can be adjusted for strong flour samples such as soy protein, properly setting the mean torque value at 1600 instead of 500 FU.
• Once the user is happy with the results, they’re no longer looking at a torque curve – instead, this is the first torque curve generated using a brand-new custom method! You can simply save these method parameters directly into the MetaBridge software platform, and this test will suddenly become a reference curve available on-demand at the push of a button.
• Suddenly, the measurements you used to call “trial and error” are real-time R&D, with repeatable methods available once you’re satisfied with the results.

While the new FarinoGraph can help standardize creative success, there is also obvious utility when it comes to verifying the quality of incoming ingredients, especially in the current landscape where sourcing ingredients from multiple suppliers is becoming more and more common.

Future-Proofing Your Dough Characterization

“I don’t know where I’m going from here, but I promise it won’t be boring.” 

This quote was famously recited on multiple occasions by David Bowie, and it perfectly describes the future of flour and dough measurement. Whether you’re experimenting with new mixtures or future-proofing your workflow to prepare for new ingredient suppliers, it’s now more essential than ever to add repeatable, customized methods to more traditional, standardized dough measurements.

Technology, consumer preferences, even your own ideas – all of these things will inevitably continue to evolve, and the result will be a need to continuously keep up with an ever-changing market. But no matter what kind of dough you’re making over the coming years, at least one of your tools will remain the same: the Anton Paar Brabender FarinoGraph.

Limited Time FarinoGraph Offer: New for Old – Switch Now!

Until December 31st, 2025, trade in your old FarinoGraph or an equivalent instrument and get a brand-new Anton Paar Brabender FarinoGraph for 20% off with free superior software.² 

Contact Anton Paar USA to get started!

References:

1. https://www.futuremarketinsights.com/reports/flour-substitutes-market

2. Promotion only valid in the United States