The Farinograph Handbook

Intended for all Farinograph users, The Farinograph Handbook, Fourth Edition highlights the instrument's changes over the last three decades and since the third edition was published by the AACCI in 1984. This book outlines how different Farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument.

This fourth edition will familiarize readers with the Farinograph instrument's principles of operation and the factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration.

Anyone using the Farinograph, including dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers, and students, will benefit from this reference.

• Acts as an authoritative source for information regarding the Farinograph and its use
• Provides full coverage of the principles governing the instrument, its operation, and application of results
• Includes content on unconventional Farinograph applications
• Offers a troubleshooting section which addresses common issues encountered with the instrument
• Contains information on potential sources of error and how to avoid or control them
• Equips the reader to determine when an instrument requires maintenance and/or repair