Abstract
While the Farinograph has a long history of being used to evaluate key flour properties including water absorption capacity, its application in practical commercial environments has been limited to providing information on likely variations in flour qualities on a regular basis. The versatility of the modern Farinograph to run at different speeds and with different operating temperatures has significantly increased its relevance. However, it is not until full recipe data rather than flour-water mixtures are gathered that the real potential of the Farinograph can be realized for the commercial baker. Ultimately, more closely mimicking commercial baking operations with Farinograph evaluations will significantly enhance the potential of the evaluation methods; however, this has yet to be fully realized.
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