Tag: dough rheology

Dough rheology sits at the heart of flour quality specification. Two instruments dominate this space in commercial flour laboratories: the Chopin Alveograph and the Brabender Farinograph. Both assess how dough behaves under mechanical stress, but they do so in fundamentally different ways — and each is better suited to particular applications. The Farinograph: Mixing Behaviour The Farinograph measures resistance to mixing as a function of time. A standardised dough is mixed in a temperature-controlled bowl and the torque required to maintain mixing speed is recorded continuously. The resulting farinogram reveals several key parameters: The Farinograph is indispensable for characterising flour’s water absorption and its behaviour under sustained mixing — critical information for industrial bakers optimising dough process parameters. The Alveograph: Extensibility and Tenacity The Chopin Alveograph takes a different approach. A standardised dough piece is inflated like a bubble until it bursts. The pressure-volume curve generates three key values: P (tenacity/resistance), L (extensibility), and W (baking strength — the area under the curve). The P/L ratio expresses the balance between dough strength and extensibility. Which Should You Choose? Many mills run both. However, if resources require a choice: if your customers are industrial bakers focused on process consistency, the Farinograph is typically prioritised. If you supply craft bakers, export wheat for grading, or need to match specifications from French, Spanish, or Italian buyers, the Alveograph is the standard reference instrument in those markets. Fuhler Labor stocks verified pre-owned Chopin Alveographs and Brabender Farinographs, making it practical for smaller mills to access both platforms without the capital expenditure of new equipment.