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    • Profile PhotoLuke
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      Is there much practical difference between the results from a mixograph and a farinograph? Does one give a benefit over the other? As far as I can tell they both work basically in the same way, in so much that they measure the resistance of the dough over time. One measures torque, the other measures viscosity. The results they give look similar though, and the torque will be proportional to the viscosity of the dough.

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