A Brabender farinograph
In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. The farinograph is a tool used for measuring the shearand viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. The farinograph is a variation of the Brabender Plastograph that has been specialized for the baking industry, and it is used around the world for the objective measurement of a variety of flours.
A baker can formulate end products by using the farinograph's results to determine the following:
Dough viscosity, including peak water to gluten ratio prior to gluten breakdown
Peak mixing time to arrive at desired water/gluten ratio
The stability of flour under mixing
The tolerance of a flour's gluten