... where quality is measured.

Instruction Manual

Brabender® GmbH & Co. KG •••• Kulturstr. 51-55 •••• 47055 Duisburg •••• Germany ���� Phone - 49 - 203 - 7788 - 0 •••• ���� Fax - 49 - 203 - 7788 - 102

���� E-mail: brabender@brabender.com

Agencies all over the world Brabender GmbH & Co. KG 2009 Copyright protection DIN 34 Edition 1109 Instruction Manual No. 810115-021_Farinograph-E_BA-00-e

Farinograph®-E with USB port

Ident no. 8 101 15.021

115 V, 50/60 Hz

REGISTRATION CARD Brabender® GmbH & Co. KG

Important! Please complete and return to: Important! Veuillez compléter et retourner à: / Wichtig! Bitte ausfüllen und zurücksenden an: /

Importante: Voglia completare e rispedire a: / Importante: Haga el favor de completar y devolver a:

Brabender GmbH & Co. KG, Kulturstr. 51-55, 47055 Duisburg, Germany Tel. No: ++ 49 - 203 - 7788 - 0

Fax. No.: ++ 49 - 203 - 7788 - 100 E-mail: brabender@brabender.com

Please state the Brabender order no. of your equipment: Inscrire ici le numéro de commande Brabender de votre appareil / Bitte hier die Brabender Order-Nr. Ihres Geräts eintragen /

Iscrivere qui il numero d'ordine Brabender dell'apparecchio / Inscribir aquí el número de pedido Brabender del aparato

USER OF EQUIPMENT Utilisateur / Benutzer / Utente / Utilizador

Title __________________________________ Titre / Titel / Titolo / Titulo

Surname __________________________________ Nom / Name / Cognome / Appelido

First Name __________________________________ Prénom / Vorname / Nome / Nombre

Tel. No. __________________________________ Téléphone / Telefon / Numero di telefono / Número de teléfono

Fax No. __________________________________ Télécopieur / Fax / Numero di fax / Número de fax

Company __________________________________ Société / Firma / Ragione Sociale / Nombre de la Compañía

Address __________________________________ Adresse / Adresse / Indirizzo / Dirección

__________________________________ Country __________________________________ Pays / Land / Nazione / País

E-mail __________________________________

EQUIPMENT Appareil / Gerät / Apparecchio / Aparato

Instrument / Software __________________________________________________________________ Instrument / Logiciel Apparecchio / Software __________________________________________________________________ Aparato / Software

Ident No. __________________________________

Version No. __________________________________ (only in case of software / seulement pour logiciel / nur für Software / solamente per il software / solamente para el software)

� If you do not wish your name to be used for marketi ng purposes, tick this box. Si vous ne souhaitez pas que votre nom soit utilisé a des fins commerciales, cochez cette case. / Wenn Sie nicht wünschen, dass Ihr

Name für Marketingzwecke verwendet wird, kreuzen Sie dieses Feld an. / Spunti questa casella se non desidera che il Suo nome venga utilizzato a scopi di marketing. / Marque el recuadro si no desea que su nombre sea usado para razones comerciales.

ATTENTION

Due to the high leakage current (> 3.5 to 300 mA), Residual Current operated Circuit Breakers (RCCB) are not permissible. The application of conventional RCCBs may lead to the following problems:

1. The high leakage current of frequency inverters and AC servo-controllers may cause unwanted activation of the RCCBs when the instruments are switched on or off.

2. In case of faults, the electronic circuits used in the frequency inverters and AC servo-controllers may cause DC fault currents which do not release conventional RCCBs.

If the application of RCCBs is imperative due to in ternal regulations, we recommend to use

Universal RCCBs of Messrs. Doepke Typ: DFS 4 B (DFS 4 040-4/0.03 BSK)

Doepke Schaltgeräte GmbH/Co. KG Stellmacherstraße 11 26506 Norden Germany Phone +49-(0)4931/1806-0 www.doepke.de

Farinograph ®-E 5

Contents

1 GENERAL INFORMATION................................ .....................................9

1.1 Symbols and abbreviations ............................................................................................................9

1.2 Application....................................................................................................................................10 1.2.1 Measuring principle...........................................................................................................10

1.3 Disclaimer of liability.....................................................................................................................10

1.4 Noise measurement .....................................................................................................................10

2 SAFETY ................................................................................................11

2.1 Due application ............................................................................................................................11

2.2 Safety instructions for the user.....................................................................................................11

2.3 Safety precautions .......................................................................................................................11 2.3.1 Safety provisions at the mixer...........................................................................................11 2.3.2 Two-hand control device...................................................................................................12

3 TRANSPORT AND STORAGE.............................. ...............................13

3.1 Packing.........................................................................................................................................13

3.2 Transport ......................................................................................................................................13

3.3 Unpacking ....................................................................................................................................13

3.4 Scope of supply............................................................................................................................13

3.5 Notification of damage .................................................................................................................13

3.6 Storage.........................................................................................................................................13

4 FEATURES AND OPERATING PRINCIPLE................... ......................14

4.1 Drive unit with torque measurement ............................................................................................14 4.1.1 Measuring principle...........................................................................................................14 4.1.2 Control elements...............................................................................................................15

4.2 Measuring mixers* .......................................................................................................................16

4.3 Thermostat*..................................................................................................................................17 4.3.1 Connections ......................................................................................................................17

4.3.1.1 Heating/cooling connections ..............................................................................17 4.3.1.2 Cooling connection .............................................................................................17

4.3.2 Start-up .............................................................................................................................17

4.4 Burette* with filling device ............................................................................................................18 4.4.1 Procedure .........................................................................................................................18

4.5 Data recording..............................................................................................................................18 4.5.1 Computer with printer and monitor* ..................................................................................18 4.5.2 Software............................................................................................................................19

5 TECHNICAL DATA..................................... ..........................................20

6 Farinograph ®-E

6 INSTALLATION ....................................... .............................................21

6.1 Basic requirements ......................................................................................................................21

6.2 Setup and assembly.....................................................................................................................21 6.2.1 Mounting the Farinograph®-E and removing the shipping fixture .....................................21 6.2.2 Mains connection ..............................................................................................................22 6.2.3 PC connection...................................................................................................................22

6.2.3.1 Wiring..................................................................................................................22 6.2.3.2 Installation of the USB drivers ............................................................................23

6.2.4 Software presettings .........................................................................................................23 6.2.4.1 Language............................................................................................................23 6.2.4.2 Definition of the instrument and ports.................................................................23

6.2.5 Mounting the measuring mixer .........................................................................................24 6.2.6 Removing and mounting the mixer blades (mixers S 300 H and R 100 HS) ...................24 6.2.7 Connection of the thermostat for mixer temperature control ............................................25 6.2.8 Connection of the burette and filling device......................................................................27

7 START-UP AND OPERATION............................. .................................28

7.1 Manpower requirements ..............................................................................................................28

7.2 Preparations prior to start-up .......................................................................................................28 7.2.1 Preparation of the instrument system ...............................................................................28 7.2.2 Weighing the flour .............................................................................................................29 7.2.3 Recording a titration curve................................................................................................29

7.3 Test procedure .............................................................................................................................32 7.3.1 Short instructions for starting a test ..................................................................................32 7.3.2 Detailed instructions for starting a test..............................................................................33

7.3.2.1 Preparations prior to test start ............................................................................33 7.3.2.2 Loading the mixer and starting the test ..............................................................34

7.3.3 Possible errors during data recording and evaluation ......................................................35 7.3.4 On-line Farinogram ...........................................................................................................35 7.3.5 Test end ............................................................................................................................36

7.3.5.1 Test end after expiry of the test time ..................................................................36 7.3.5.2 Early test end......................................................................................................36

7.4 Evaluation.....................................................................................................................................37 7.4.1 Graphic representation of the Farinogram........................................................................37 7.4.2 Evaluation results..............................................................................................................38

7.4.2.1 Evaluation acc. to Brabender/ICC ......................................................................38 7.4.2.2 Swiss evaluation.................................................................................................41 7.4.2.3 AACC evaluation ................................................................................................41

7.4.3 Changing the evaluation ...................................................................................................42 7.4.4 Comparison with reference curves ...................................................................................43

7.5 Printout of results .........................................................................................................................44

7.6 Examples of Farinograms and assessment of results .................................................................45

8 MAINTENANCE........................................ ............................................46

8.1 General remarks ..........................................................................................................................46

8.2 Cleaning the mixer .......................................................................................................................46

8.3 Checking friction of the empty mixer............................................................................................47

8.4 Cleaning of the burette.................................................................................................................47

Farinograph ®-E 7

9 TROUBLE-SHOOTING................................... ......................................48

9.1 Calibration flour ............................................................................................................................48

9.2 General failures ............................................................................................................................48

9.3 Data recording and transfer .........................................................................................................49

10 ACCESSORIES ....................................................................................50

11 SPARE PARTS........................................ .............................................50

12 ANNEX..................................................................................................50

8 Farinograph ®-E

Farinograph ®-E 9

1 GENERAL INFORMATION

Brabender® instruments/software are of a high technical standard and comply with the demand for simple and safe handling. At the same time, they are designed for universal application and, thus, for handling manifold technical tasks. It is strongly recommended to study this instruction manual very carefully before putting the instrument into operation in order to become familiar with the manifold possible applications and to use the instrument/software in an optimum way.

This instruction manual has been supplied together with the instrument/software and is intended for operation in practice. It is to make the user familiar with the instrument/software and to inform him about functional details and maintenance.

Safety instructions and precautions have to be obse rved in order to avoid accidents due to improper handling and operation.

The information contained in this instruction manual will also be useful for the detection and repair of any possible troubles. This instruction manual is, thus, to be considered part of the instrument/software and must be available to the operating personnel.

Within the scope of legal regulations, Brabender® refuses any liability for direct or indirect damage caused in connection with the delivery or use of Brabender® instruments. This is especially true for improper use of Brabender® instruments.

Maintenance and service instructions have to be observed for reasons of safe operation and durability.

For safety reasons beware of unauthorized operatio n, any modification of Brabender instruments or any other unauthorized interference.

At the same time, it should be considered that war ranty will expire as a consequence of improper use and unauthorized operation and/or modi fication and/or any other unauthorized interference.

If there are any inquiries to Brabender® - e.g. relating to handling of instruments/software, ordering of spare parts, accessories, additional equipment or to sending back instrument parts for maintenance or repair - please always state completely all data and complete numbers given on the name plate.

For questions concerning the software, please also state the number of your software version in addition to the software ident no.

Brabender will, of course, always be at your disposal for any information going beyond the scope of this instruction manual.

1.1 Symbols and abbreviations

Some of the elements of the instrument system mentioned in this instruction manual are optional or additional equipment. They are marked with a * within the text.

FU = Farinograph ® units

10 Farinograph ®-E

1.2 Application

The Farinograph®-E is a computer controlled system for measuring the mixing characteristics of wheat or rye dough for determining the flour quality and the processing characteristics of the dough. The test procedure is defined by international standards (e.g. ICC Standard 115/1, ISO 5530-1, AACC Standard no. 54-21).

The Farinograph®-E with USB port can be operated with infinitely variable speed controlled by the PC. This allows to use the instrument not only for the standard Farinograph® test with the prescribed speed of 63 min-1 but also with other speeds.

Additional advantages of infinitely variable speed:

• Short measuring time: - An increased speed (e.g. 90 min-1) always reduces the measuring time. The measuring

values differ correspondingly from those obtained with the standard method.

- With very strong and stable flours, you get data about stability and softening within less than 1 hour.

• Simulation of variable mixing intensity and energy input into the dough

• Optimized speed for other materials than dough

1.2.1 Measuring principle Under defined and reproducible conditions, a dough is prepared in the measuring mixer of the Farinograph®-E. The measuring principle is based upon making visible the resistance the dough puts up against the rotating blades in the mixer. The torque proportional to this resistance is a measure of viscosity and consistency of the dough.

The test results are recorded by a computer* and can be represented graphically and/or numerically on the monitor already during the running test. The measured data are evaluated automatically in compliance with international standards and can be printed in the form of tables and diagrams (Farinogram). The Farinogram supplies information about the water absorption of the flour and about the processing and quality characteristics of the resulting dough.

The same principle can also be applied to other materials like chocolate, cocoa butter, cheese, fish. The consistency measurement during mixing gives information about the material properties (quality, crystallization behavior, etc.).

1.3 Disclaimer of liability

Within the scope of legal regulations, Brabender® GmbH & Co. KG refuses any liability - for whatever legal argument - for direct or indirect damage caused in connection with the delivery or use of the Brabender® instrument/software. This is in particular true for - but not limited to - improper use and/or improper operation and handling of the Brabender® instrument/software.

Under no circumstances, Brabender® GmbH & Co. KG can be made liable for any damage or injuries caused by non-observance of the safety regulations included in the data sheets of the producer of substances, e.g. polymer(s), to be tested or processed with the Brabender® instrument. This is also valid if a recommendation was made concerning the application of certain substances and/or if the provision of test material (polymers) is part of the scope of supply and service.

1.4 Noise measurement

Noise measurement was made under normal operating conditions within the speed range of the instrument at a distance of approximately 1 m and at a height of approximately 1.6 m.

The equivalent continuous sound pressure level measured is Leq < 70 dB(A) .

Farinograph ®-E 11

2 SAFETY

2.1 Due application

The instrument may only be used with suitable measuring heads for mixing tests with dough or similar, free-flowing materials (chewing gum, cheese, fish, chocolate, fat). The instrument may only be used when completely assembled.

2.2 Safety instructions for the user

Prior to operation, the user must make sure of the correct condition and setup/assembly of the instrument. The instrument may be operated by skilled personnel only. Instructions for installation, setup, and operation must be observed.

Disregard of the safety instructions may cause dan ger for the operating personnel. This is also true for arbitrary, unauthorized, and improper modifications to the instrument.

When testing and processing materials with Brabender test instruments, the data sheets of the respective material producer concerning safety regulations must be considered by all means.

It is within the responsibility of the user's employer to set up the measures to be taken for averting any hazards that may arise when dangerous substances are handled.

Under no circumstances, Brabender can be made liable for any damage or injuries cause d be non-observance of such safety regulations.

Never insert any rigid objects (e.g. spatula) into the mixer when the blades are running - danger of injuries, danger of damage to the mixer.

2.3 Safety precautions 2.3.1 Safety provisions at the mixer The measuring mixer of the Farinograph®-E is equipped with a safety device preventing unintentional operation of the mixer when the mixer bowl is open and grasping into the running mixer.

The cover of the mixer connected by a hinge to the mixer has got a safety switch (fig. 1, pos. 2). The counterpart of this switch is positioned at the mixer bowl. The dynamometer can be started only if the switch of the cover is plugged into its counterpart at the mixer bowl, i.e. only if the mixer cover is closed and the bowl is properly mounted.

The safety switch is connected to the socket at the frontwall of the Farinograph® (fig. 1, pos. 3). As soon as the cover is opened or the mixer bowl is disassembled, the drive will automatically be stopped.

12 Farinograph ®-E

2.3.2 Two-hand control device The drive unit is equipped with a two-hand control device.

The two-hand control device consists of two separate buttons (fig. 1, pos. 1) and prevents unintentional operation of the open mixer. During cleaning, when the mixer cover is open or the bowl has been disassembled, the blades can only be operated by simultaneously pressing the two buttons (two-hand control).

For starting the instrument, first connect the safety plug with the corresponding socket. When the plug has been disconnected or when the cover is open or the bowl has been disassembled, the motor can only be started by simultaneously pressing the two buttons. The motor will then run with a fixed crawling speed of 4 min -1.

Never clean the mixer while the blades are running - dan ger of most serious injuries! Never have two persons work simultaneously at the mixer. Otherwise, the drive might be

switched on unintentionally while the mixer is open or during cleaning of the mixer.

The instrument shall be protected by presetting alarm and limit values (see also separate instruction manuals of the software). This also increases safety for the operating personnel.

Fig. 1

1 Two-hand safety buttons

2 Safety device 3 Plug for safety device

Farinograph ®-E 13

3 TRANSPORT AND STORAGE

3.1 Packing

The instruments are thoroughly packed into wooden crates. Small parts and accessories are packed into cardboard boxes or bags in the crates. Additional equipment is packed either in the same crate as the instrument or in a separate crate, depending on the scope of the order.

3.2 Transport

On the outside of the crate, there are signboards which always must be observed by all means:

This side up!

Fragile, handle with care!

Keep dry!

3.3 Unpacking

First remove the cover of the crate, then take off the lateral walls. Take care of braces and supports within the crate as well as of bolt connections to the bottom of the crate, etc.

When unpacking the equipment, take care that no small parts or accessories which are not fixed to the instrument remain in the packing material. Parts of the equipment may have loosened during transport and may be hidden between the packing material. Therefore, the whole packing material has to be searched very carefully before disposal.

Instructions on labels and stickers need to be obs erved carefully.

Covering hoods and films should not be removed until setup and commissioning, respectively.

3.4 Scope of supply

The scope of supply must be compared with the shipping documents immediately after arrival at the place of destination. If there is any discrepancy, Brabender® must be notified immediately.

3.5 Notification of damage

Inspect the instrument immediately after unpacking for any signs of damage. Should any damage be evident, regardless of whether it apparently occurred during carriage or not, notify the delivering carrier immediately and claim damages with him. If necessary, the delivering carrier must be given the opportunity to inspect the shipment. Brabender also must be notified immediately.

If, in the order, the risks of carriage were agreed to be taken by the buyer or by the receiver, the buyer or the receiver has to observe the regulations of the insurance policy.

3.6 Storage

The instrument must be stored in dry rooms only.

The admissible limit values of ambient temperature and humidity for storage and for operation are included in the list of technical data.

14 Farinograph ®-E

4 FEATURES AND OPERATING PRINCIPLE

The Farinograph®-E consists of:

• Drive unit (dynamometer) • Farinograph® software for Windows® (ident no. 72000) and cable

The following parts can or need to be ordered separately:

• Measuring mixer* (different models) • Thermostat* • Burette* • Computer with printer and monitor* • further evaluation software* (e.g. Farinograph® Data Correlation ident no. 72002)

In the standard version, the Farinograph®-E is prepared for data transfer to a computer via a USB port. By means of the Farinograph® Windows® program, the test data are recorded and evaluated.

4.1 Drive unit with torque measurement 4.1.1 Measuring principle The basic Farinograph®-E unit is a drive unit with torque measurement (dynamometer) which provides a variable speed of 2 - 200 min-1 (software-controlled). The dynamometer unit with its modern, high-precision electronic torque measuring system is mounted on a sturdy and distortion-free base plate. The torque of the linear dynamometer is measured directly without any intermediate member.

The measuring principle is based on making visible the resistance put up by the sample material (dough) against the rotating blades or rotors in the measuring head. The torque proportional to this resistance is recorded as a measure of viscosity and consistency. The measuring signal is digitized in the Farinograph®-E and transmitted to the computer* via the USB port.

A typical "Farinogram" (torque as a function of time) is recorded for each material in compliance with international standards.

The results are represented graphically on the monitor* during the running test. The results can be stored and printed on a separate printer*.

All Brabender Farinograph® measuring mixers can be connected to and operated with the dynamometer unit.

Farinograph ®-E 15

4.1.2 Control elements The following control elements are located at the front side of the Farinograph®-E (fig. 2):

• Main switch (ON/OFF) • Emergency shut-off button • Start/stop button • Two-hand control buttons (for running the mixer when open) • Socket for safety device • Coupling • Mixer support • Burette

Fig. 2: Control elements front side

1 Burette 2 Burette holder 3 Burette holder rod 4 Two-hand control buttons 5 Start/stop button 6 Coupling 7 Main switch ON/OFF 8 Emergency shut-off button 9 Socket for safety device 10 Base plate

On the rear wall, there are (fig. 3)

• USB data output socket for connecting the computer cable • Mains cable

Fig. 3: Connections at the rear wall

1 Mains cable 2 USB cable

16 Farinograph ®-E

4.2 Measuring mixers*

Various measuring mixers can be used with the Farinograph®-E. Brabender measuring mixers consist of the following main parts:

• Mixer bock with gear unit • Removable mixer bowl • Mixer blades

The following mixers are available for Farinograph® tests:

• Mixer S 300 H (sigma blades) for 300 g of flour • Mixer S 50 (sigma blades) for 50 g of flour • Mixer S 10 (sigma blades) for 10 g of flour

• Resistograph mixer R 100 HS • Hardness Tester

The three Sigma mixers use different measuring ranges compensating for the different size. The results obtained are the same with all of the three mixers.

All mixers are made of stainless steel. The mixer bowl and the rear wall are double-walled for heating/cooling with water through a circulation thermostat. As the dough temperature influences the result, the mixer temperature is kept on a constant level of 30°C.

The blades of the S 300 H and R 100 HS mixers can be disassembled for cleaning purposes.

A cover prevents evaporation during the measurement and, together with the safety device, unintentional operation of the open mixer.

The cover consists of a hinged plexiglass plate and an additional lid sealing the slots in the plexiglass plate. Through these slots, water for the test is added and the dough accumulating at the walls of the mixer bowl can be pushed back into the mixer.

The amount of water required for reaching a constant dough consistency depends on the flour quality and on the water absorption capacity.

After having reached its maximum value, the dough consistency decreases sooner or later. This further mixing behavior, too, is a measure of the flour quality.

Farinograph ®-E 17

4.3 Thermostat*

The rheological behavior of the dough depends on the temperature. For this reason, the temperature of the measuring mixer and of the water added in the test is controlled through a circulation thermostat.

4.3.1 Connections The thermostat has two pairs of flanges on the rear side:

• outer pair of flanges: for heating/cooling the mixer

• inner pair of flanges: for cooling the thermostat

4.3.1.1 Heating/cooling connections

Connect the hoses for mixer heating/cooling as follows (see also chapter 6.2.5):

• Pump outlet � Water inlet mixer bowl

• Bowl outlet � Lower inlet mixer rear wall

• Upper outlet mixer rear wall � back to entry of pump

Please also refer to the following figures in the annex for the individual mixers:

• 300-g mixer S 300 H: fig. 31 • 50-g mixer S 50: fig. 32 • 10-g mixer S 10: fig. 33 • Resistograph mixer: fig. 34

In principle, the supply line should always be connected to the bottom flange and the discharge line to the top flange in order to avoid air bubbles in the system.

Preheat the distilled water to be used for the test:

In the bath cover of the thermostat, there are 2 flanges for a heating/cooling coil for preheating the distilled water for the test (see 4.4.1 and 6.2.6).

4.3.1.2 Cooling connection Usually, cooling is required only rarely and only in very hot rooms. By connecting deionized water to the inner flange, the temperature of the heating/cooling bath can be maintained on a constant level of 30°C.

4.3.2 Start-up

Connect the thermostat and start it up acc. to the separate instruction manual.

Recommended flow rates:

Mixer Flow rate

• 300-g mixer S 300 H: minimum 2.5 l min-1, preferably 5 l min-1

• 50-g mixer S 50 minimum 1 l min-1

Set a nominal temperature of 30°C (± 0.2 °C) at the temperature control unit of the the rmostat.

Switch on the thermostat. After approx. 30 min, sufficient heating/cooling is ensured.

1

1

2

3

4

2

18 Farinograph ®-E

4.4 Burette* with filling device

The burette and filling device are used for dosing the distilled water into the measuring mixer. Various burettes are available for the different measuring mixers:

Mixer Burette Remarks

S 300 H 300-ml burette Flow time for 225 ml: 18 - 22 s

S 50 37.5-ml burette

S 10 10-ml burette

Resistograph mixer 75-ml burette

A suitable burette is included in the scope of supply of the measuring mixer.

4.4.1 Procedure

Pump the distilled water via the filling device into the burette.

Lead the water through the heating/cooling coil of the thermostat in order to preheat it to the desired temperature (see 6.2.6).

4.5 Data recording

For proper functioning of the Farinograph ® software, it is imperative to install the USB drivers (included on the CD-ROM with the Farinograph ® software) on harddisk!

4.5.1 Computer with printer and monitor* The torque signal recorded during the Farinograph® test is digitized in the Farinograph® and transmitted to the computer via a USB port. Furthermore, the nominal speed is transmitted from the computer via the USB port to the instrument.

The software evaluates the data and represents the results as Farinogram (torque vs. time) on the monitor.

Manifold commercial computers can be used with the Farinograph®, provided they meet certain minimum requirements:

• Computer: IBM or compatible PC (minimum Pentium II, 350 MHz, operating system Windows 98, 2000

or XP) Hard disk: free memory > 540 MByte Memory: minimum 64 MByte RAM, recommended: 128 MByte RAM Graphics card: minimum Super VGA 800 x 600, recommended: 1024 x 768 Port: USB

• Monitor: 17"

• Printer : All modern color printers (9 or 24 needle printers, ink jet printers, laser printers) are suited, provided they support Windows. Black and white printers can also be used, although reading a color diagram is, of course, much more comfortable.

1

2

Farinograph ®-E 19

4.5.2 Software

For proper functioning of the Farinograph ® software, it is imperative to install the USB drivers (included on the CD-ROM with the Farinograph ® software) on harddisk!

After evaluation by the supplied software (Farinograph ® program for Windows ident no. 72000 ), the results can be represented in the form of a diagram (Farinogram = torque vs. time).

The 32-bit software records the measuring data, represents the corresponding diagram (Farinogram) on-line, and evaluates them in compliance with the most recent standards.

The 32-bit software implies a Windows 98, 2000 or XP operating system.

The evaluated Farinogram with evaluation results, sample data, and test parameters can be represented on the monitor, saved, and printed.

For connection to a Farinograph ®-E, the computer must be equipped with a USB port . As a consequence, the program does not run under W indows NT at present.

If a computer is included in the scope of supply, the programs are factory-installed on hard disk. If a computer is provided by the customer, the programs first need to be installed on hard disk.

Saved tests can be reloaded at any time. Furthermore, the program enables a comparison of the current test with reference curves during or after the test (see 7.3.3).

The present instruction manual does not substitute the instruction manual supplied with the Farinograph® Windows program (17074) but complements it.

Before working with the Farinograph ®-E, make yourself familiar both with the software a nd with the operation of the instrument.

20 Farinograph ®-E

5 TECHNICAL DATA

Dimensions with burette (W * H * D): approx. 530 * 1010 * 900 mm

Weight: 75 kg

Power: 115 V + PE; 50/60 Hz; 3 A

Admissible voltage fluctuation: ± 10 % Environmental conditions: Storage: Temperature: -25°C...+55°C

Humidity: 80 % max.

Operation: Temperature: 18°C...35°C 20°C...30°C (recommended by ICC)

Dynamometer: 0.15 kW electronic torque rheometer

measuring range: 0 - 20 Nm

Speed: 2 - 200 min-1

Safety device: Two-hand control with crawling speed (4 min-1) when mixer is open

Farinograph ®-E 21

6 INSTALLATION

6.1 Basic requirements

The intended base for the installation of the instrument has to be clean and plane and strong enough to carry the instrument system.

The unpacked instrument is recommended to be carried very carefully to the place of installation. Hard touch-downs must be avoided absolutely.

In case lifting tools are used, they must be fixed as near as possible to the center of gravity of the instrument and care must be taken not to damage any sensitive parts like control buttons, sockets, etc. by straps and cables.

The connection and adaptation points for the power supply of the instrument are recommended to be located as near as possible to the place of installation of the instrument.

For details concerning the required power supply, please refer to the technical data in chapter 5.

Due to the high leakage current (> 3.5 mA), ground fault sensing relays are not permissible!

Temperature in the operating room: 18 - 25°C (reco mmended: 20 - 24°C)

Despite precise temperature control, drastic external factors (e.g. cold draft air or direct sunshine onto the instrument) may affect the measuring results.

In the annex, please find a list of the special tools supplied with the instrument. Apart from these, normal tools like screw-drivers, etc. are required.

Assembly is recommended only to be effected carefully by competent technical staff.

Electric work is only allowed to be executed by co mpetent electricians.

6.2 Setup and assembly

Cover hoods and foils should only be removed at th e final place of installation, when all remaining packaging has been removed. Information o n labels and stickers are to be noticed exactly.

6.2.1 Mounting the Farinograph ®-E and removing the shipping fixture

Remove the 4 shock absorbers fixing the instrument in the case and screw in the 4 foot screws instead.

The instrument must not be operated on the shock a bsorbers.

With 2 persons, place the instrument in its final operating position on a sturdy, vibration-free table.

Level the Farinograph®-E exactly horizontally by means of the four adjustable foot screws.

1

2

3

4

5

1

2

3

22 Farinograph ®-E

The gear motor is secured as follows at the front wall (fig. 4).

By means of the knurled nuts which are to fix the mixer on the base plate of the Farinograph®, a wooden block is fixed on the base plate. A threaded spindle is screwed through this wooden block into the clutch and fixed with two counternuts.

Fig. 4: Fixing device

1 Threaded rod 2 Wooden block 3 Knurled nuts

Remove the fixing device as follows:

1. Loosen the counternuts and unscrew the threaded rod.

2. Loosen the knurled nuts and remove the wooden block.

3. Instead of the threaded rod, screw the supplied screw into the clutch in order to fix the coupling half on the driving axle.

6.2.2 Mains connection

Switch off the instrument before connecting it to the mains!

Before connecting the instrument to the mains or t o any other power source, make sure that the power meets the data given on the nam e plate.

Connect the mains plug of the instrument to the mains (see fig. 3, pos. 1).

6.2.3 PC connection 6.2.3.1 Wiring Because of the great number of computers suited for use with the Farinograph®-E, only some general notes can be given for mounting the computer* and printer*:

Place the computer and peripheral units on a table beside the Farinograph®-E.

The only connection between the Farinograph®-E and the computer is the USB port. Connect the USB cable coming out at the rear wall of the instrument (fig. 3, pos. 2) to the USB port of the computer.

Connect the monitor* and printer* to the computer.

Please also refer to the separate instruction manuals of your computer and printer. If there are any questions concerning connection of the computer*, please consult your local computer supplier.

5 4

1

2

3

1

2

Farinograph ®-E 23

6.2.3.2 Installation of the USB drivers

Software installation

1. Install the Farinograph software as described in the software instruction manual.

Installation of the USB drivers

1. The USB drivers are included on the CD-ROM with the Farinograph software in the following directory:

USB-Driver\Quatech\USBxxx xxx = version no.

2. The file USB_User_Manual.pdf (Acrobat Reader) in the directory Quatech contains a description of the driver installation in English language.

Install the USB drivers as described in this file.

For the installation of the USB drivers, please also refer to the detailed instructions in the separate manual of the Farinograph® software!

6.2.4 Software presettings 6.2.4.1 Language

Start the Farinograph program.

Select the menu "Options" - "Language" .

In the new window, select (tick) the language for program operation and for the printout.

6.2.4.2 Definition of the instrument and ports

Select the menu "Options" - "Settings" in the main window.

In the new window, select the index card "Basic settings" (fig. 5) and select the instrument used

("Farinograph E - USB"):

Tick "Farinograph E - USB"

Fig. 5

If clicking the arrow ▼ lists less than 5 COM ports in this window, the US B drivers still need to be installed.

Further details concerning this window are described in the software instruction manual.

1

2

1

2

1

2

3

24 Farinograph ®-E

6.2.5 Mounting the measuring mixer

Make sure that the base plate at the front side of the Farinograph®-E is perfectly clean and leveled horizontally.

Put the mixer onto the clean base plate of the drive unit.

Put the coupling disk onto the coupling half of the mixer.

Push the mixer against the Farinograph®-E until the cams of the coupling half of the drive unit fit into the recesses of the coupling disk.

The knurled nuts screws must fit into the recesses of the mixer base plate.

Slightly tighten the knurled nuts in the base plate of the mixer with the supplied cam wrench.

Check whether the coupling disk has an axial clearance of approx. 1...2 mm allowing the coupling disk to move a little bit into every direction.

There must be a clearance of approx. 1...2 mm betw een the coupling halves and the coupling disk, i.e. the driving force must only be transmitted by the driving pins and not through contact between the coupling halves and th e coupling disk.

Under no circumstances, the measuring mixer* may be driven through contacting coupling halves without the coupling disk and/or wi thout the original driving pins and shear element.

Firmly tighten the knurled nuts in the recesses of the mixer base plate.

Connect the plug of the safety device with the corresponding socket at the front wall of the drive unit (fig. 1, pos. 2).

6.2.6 Removing and mounting the mixer blades (mixer s S 300 H and R 100 HS) The blades of the Farinograph® mixers S 300 H and R 100 HS can be disassembled for cleaning purposes. The removable blades are fixed through a bayonet coupling. The blades of the mixers S 50 and S 10 cannot be disassembled.

Remove the mixer blades as follows:

For opening the mixer, unscrew the two wing nuts at the front wall of the mixer.

Remove the mixer bowl.

Unlock the mixer blades by turning them inwards (i.e. turn the left blade clockwise and the right one counter-clockwise).

Remove the mixer blades.

2

1

3

4

2

3

4

5

6

1

7

8

Farinograph ®-E 25

For mounting the mixer blades, proceed in reverse o rder:

Slightly lubricate the bronze bushings on the blade shaft with silicon paste (accessory, 2 11 054).

Only take a small amount of paste in order to avoid the paste from reaching the blades as such and getting into the mixer bowl.

First mount the long blade into the left bushing and turn it approx. 45° counter-clockwise in order to lock it.

By slightly turning the blade, the correct position for properly inserting the blade can easily be found.

Mount the short blade into the right bushing and turn it approx. 45° clockwise in order to lock it.

Make sure that both blades are locked properly!

Push the mixer bowl onto the stud bolts and fix it with the two wing nuts.

Tighten the screws evenly in order to avoid distortion of the mixer bowl and the dangers related to this.

6.2.7 Connection of the thermostat for mixer temper ature control The supplied circulation thermostat serves for heating/cooling the mixer and for preheating the distilled water for the test (heating coil in the cover of the water bath).

• Hose connections for mixer temperature control: on the rear side of the circulation thermostat

• Flanges for heating/cooling coil: in the cover (connect filling device of the burette to these flanges, see 6.2.6)

Place the circulation thermostat beside the Farinograph®-E.

Connect the thermostat as follows (use the supplied rubber hose):

• thermostat outlet � bottom flange of mixer bowl

• top flange of mixer bowl � bottom flange of mixer rear wall

• top flange of mixer rear wall � supply flange (rear side of thermostat)

Always connect the supply line at the bottom and the discharge line at the top flange in order to avoid formation of air bubbles.

Fill deionized water into the thermostat (see sep. instruction manual of the thermostat T 150 E).

Set the thermostat to the desired temperature (usually 30°C) and switch it on (see separate instruction manual of the thermostat).

1

2

3

4

5

6

7

8

26 Farinograph ®-E

Insert the supplied angular thermometer into the corresponding bore in the mixer bowl (for 10-g mixer: connect it to the heating/cooling water outlet hose). After a certain time, the thermometer should read 30°C.

If the mixer temperature differs from the setting at the thermostat, change the thermostat setting accordingly.

Fig. 6: Connection of the thermometer with a 10-g mixer

After first start-up of the mixer, there may still be air in the hoses and in the heating/cooling channels of the mixer. Disassemble the mixer from the Farinograph®-E while continuing thermostat operation, then turn the mixer several times in different directions so that any air can come out.

5

6

Farinograph ®-E 27

6.2.8 Connection of the burette and filling device

Insert the rod of the burette holder (fig. 2, pos. 3) into the hole on the left side at the bottom of the instrument and fix it vertically.

Mount the burette holder at the rod (fig. 2, pos. 2 + 3).

The holder must easily move in horizontal direction.

Mount the suitable burette for the applied mixer into the burette holder.

Put the overflow bottle (small glass bottle) into the support on the burette holder.

Mount a short plastic hose to the overflow of the burette so that it reaches into the overflow bottle.

Place the stock bottle beside the Farinograph®-E and fill it with deionized water (grade 3, ISO 3696).

Close the bottle with the pump.

Use a rubber hose for connecting the pump with one of the flanges of the heating/cooling coil in the cover of the water bath of the thermostat.

Connect the second flange of the heating/cooling coil via a hose with the burette inlet (short angular glass tube).

Fig. 7 illustrates the connection lines between the burette, the filling device, and the thermostat:

Fig. 7: Connection of filling device, thermostat, and burette

1

2

3

4 4

5

6

7

8

9

28 Farinograph ®-E

7 START-UP AND OPERATION

The Farinograph®-E can only be operated with a computer. Therefore, please also read the separate instruction manual of the Farinograph® program with detailed instructions concerning entry of test parameters, test procedure, and evaluation.

For correct operation of the software, it is imper ative to install the USB drivers from the CD-ROM with the Farinograph ®-Software onto your hard disk !

Before starting the first test, make yourself familiar with the Farinograph® software.

If the computer is included in the scope of supply, the software has been factory-installed on the hard disk. If the computer is provided by the customer, the software needs to be installed on the hard disk by the user.

For software installation, please refer to the separate instruction manual of the Farinograph® program.

7.1 Manpower requirements

Only trained and competent personnel shall be assigned to operate the instrument.

During operation, one person usually suffices for operating the instrument.

7.2 Preparations prior to start-up 7.2.1 Preparation of the instrument system

Thoroughly clean and dry the mixer, slightly grease the blade shafts with silicon paste (accessory).

Thorough cleaning of the mixer prior to each test is of utmost importance because of the small dough quantities used for the test.

Dried dough residues may cause friction. For this reason, carefully clean and dry the mixer prior to each test, even if it hasn't been

used for only a short time, in order to ensure proper transmission of the forces acting during the mixing process.

Check friction of the mixer in regular time interv als (see chapter 8.3).

Mount the mixer to the Farinograph®-E (see 6.2.3) and mount the mixer blades, if applicable (see 6.2.4).

Make all hose connections between the individual system components and check tightness.

Switch on the instrument with the main switch "POWER".

The drive must not yet be started.

Check the electric connections between the Farinograph®-E and the computer (USB cable).

Fill the burette (see 6.2.6).

Completely enter the test parameters (see separate instruction manual of the Farinograph® program).

1

2

3

4

5

6

7

Farinograph ®-E 29

7.2.2 Weighing the flour

The flour to be tested must have uniform ambient temperature. It is recommended to have new samples rest some time at ambient temperature in order to allow the material to uniformly adapt to ambient temperature.

When the flour has reached uniform temperature, thoroughly mix and bolt the sample.

This is to eliminate errors in comparative tests.

Determine the water content of the flour.

For determining the water content, we recommend the Brabender Moisture Tester MT-C allowing to determine the water content of up to 10 samples at a time.

The sample weight to be used for the test depends on the flour moisture, therefore it is imperative to determine the water content of the flour before weighing the sample.

In order to avoid external influences on the sample moisture, moisture determination and weighing of the sample should be carried out only just before starting of the test.

Different moisture contents cause different water absorption!

Enter the water content of the sample in the parameter window of the program.

Weigh the sample weight calculated by the program on the basis of the water content.

Weighing the flour for the 10-g mixer :

• Weigh the empty weighing glass (2 97 141).

• Weigh 10 g of flour into the weighing glass.

• Close the weighing glass with the cover until the test is actually started.

• When the test is started, fill the flour from the weighing glass into the mixer. 7.2.3 Recording a titration curve Record a titration curve in order to determine the water absorption of the flour to be tested.

After having entered all test parameters in the parameter window, start the instrument with the "Start" button.

Click the button "Start test" in the parameter window.

The instrument automatically runs zero adjustment.

For this purpose, the mixer must be empty!

Open the cover of the mixer.

The safety device automatically stops the drive.

Fill the correct amount of flour into the mixer and close the cover.

Start the drive again with the "Start" button.

1

2

3

4

1

2

3

4

5

6

30 Farinograph ®-E

Confirm loading of the mixer with "OK" in order to start the test.

Premix and preheat the flour for 1 minute.

During premixing, a torque of approx. 20 FU is measured and indicated. In case of major deviations from this value, check zero adjustment (low torque) or cleanliness (friction) of the mixer (high torque).

With the Farinograph® continuing to run, fill distilled water from the burette into the mixer as quickly as possible so that the developed dough reaches a consistency of 500 FU.

When it becomes evident that the consistency will exceed the value of 500 FU after water addition, add small amounts of water until a dough with a stable consistency of 500 FU has developed (see fig. 8).

Note the amount of water added for subsequent correction of the water absorption!

Addition of water must have been completed before the dough development time has been reached.

In the titration curve, a tolerance range of 480 - 520 FU is admissible. If the amount of water added subsequently exceeds 5 %, the titrat ion curve must be rejected and a new one must be recorded.

Fig. 8: Titration curve with three water additions without correction

Click in order to stop recording of the titration curve.

Click and enter the real amount of water added (sum of all water additions) in the window (fig. 9).

Fig. 9: Changing water addition

7 8

9

10

11

Water addition

Development time

12

Farinograph ®-E 31

Change the dough development time:

Click the button . The line of the development time will become thicker and a window with the numerical values of torque and time will open in the right top corner.

When moving the mouse cursor along the line of the development time, the cursor symbol changes to .

Keep the left mouse key pressed and shift the line of the development time horizontally to the maximum of the curve. The corresponding values of torque and time will be indicated in the window in the top right corner (fig. 10).

Fig. 10: Corrected titration curve

In the evaluation, the values of water absorption and development time will automatically be taken over. The evaluation shows the real amount of water needed for the flour sample. Even if the desired consistency was not reached exactly as shown in fig. 10, the program calculates the correct amount of water from the deviation of the consistency line.

13

14

32 Farinograph ®-E

7.3 Test procedure

Please also refer to the separate instruction manu al of the Farinograph ® program! The measuring procedure of the Farinograph®-E complies with international and national standard

(ICC Standard no. 115/1, ISO 5033-1, AACC Standard no. 54-21). Apart from this, there are slightly modified methods working e.g. with other consistencies.

The program allows to select various evaluation methods.

7.3.1 Short instructions for starting a test

Mount the clean and dry mixer to the Farinograph® drive unit.

Fill the burette.

Completely enter the test parameters.

Start the instrument with the "Start" key.

Click the button "Start test" in the parameter window.

If the "Start" button has not yet been pressed (step 4), you are requested to start the instrument:

Fig. 11 In this case, repeat steps 4 and 5.

Automatic zeroing is carried out.

For automatic zeroing, the mixer must be empty!

Open the cover of the mixer (the drive will automatically be stopped).

Load the flour into the mixer and close the cover.

Start the drive again with the "Start" key.

Confirm loading of the mixer with "OK" in order to start the measurement.

Premix and preheat the flour 1 minute without adding water.

Observe the torque and check zero adjustment (in case of low torque) or friction (cleanliness) of the mixer (in case of high torque).

Add the correct amount of water.

When the preset test time has exceeded, data transfer is stopped automatically.

Switch off the Farinograph®.

1

2

3

5

6

7

8

9

10

11

12

13

14

4

Farinograph ®-E 33

7.3.2 Detailed instructions for starting a test 7.3.2.1 Preparations prior to test start

Prepare the Farinograph®:

• Clean and dry the mixer

• If applicable, slightly grease the bronze bushings on the blade shafts with silicon paste (accessory)

• Mount the mixer to the drive unit

Fill the burette.

Enter all test parameters.

Start the instrument with the "Start" key.

Click the button "Start test" in the parameter window.

Only if the "Start" key has not yet been pressed (step 4), a window will be opened which asks you to start the drive unit:

Fig. 12

• Start the instrument with the "Start" key.

• Click "OK".

• Click the button "Start test" anew.

Automatic zeroing is done.

For automatic zeroing, the mixer must be empty .

During automatic zeroing, the computer takes the current torque as zero (tara) and uses this zeropoint in the subsequent test.

Proceed with chapter 7.3.2.2.

1

2

3

4

5

6

7

34 Farinograph ®-E

7.3.2.2 Loading the mixer and starting the test

A new window shows up and asks you to load the flour (fig. 13).

This window also indicates the sample weight if it was corrected according to real the moisture content of the flour.

Fig. 13

Open the lid of the Farinograph® mixer.

The safety device automatically stops the drive.

Fill the correct amount of flour into the mixer.

Close the mixer lid and click "OK" (fig. 13) in order to start the test.

A window opens asking you to press the "Start" key.

Start the drive again.

The data are transmitted to the computer and the Farinogram is displayed on-line on the monitor.

The diagram on the monitor shows

• the preset scaling

• the desired consistency (usually 500 FU) marked by a line in the selected color

• the reference curve (vertical hatches), if any

Premix and heat the flour for 1 minute without adding water.

The software already records this premixing time.

During premixing, a torque of approx. 20 FU is measured and indicated. In case of major deviations from this value, check zero adjustment (low torque ) or

cleanliness (friction) of the mixer (high torque).

Add the water.

The water percentage calculated for compensating for the moisture content of the flour is shown in the statusbar at the bottom of the program window.

Upon water addition, the dough starts to form and the torque increases.

As soon as the torque (consistency) reaches 40 FU for the first time, the Farinogram is recorded automatically on the monitor.

1

2

3

5 4

5

6

7

8

9

Farinograph ®-E 35

7.3.3 Possible errors during data recording and eva luation

Mistake Consequence

Loading of mixer is confirmed ("OK") late Data transfer starts late, e.g. when the water has already been added. In this case, part of the Farinogram is missing which leads to wrong evaluation times.

Mixer was not properly cleaned (friction!) The torque may exceed 40 FU before water is added. This may lead to a wrong starting time for data collection.

7.3.4 On-line Farinogram During the test, the Farinogram (upper and lower border line of the measured torque curve) is shown on-line in the graphics window.

The middle line is calculated and displayed on-line, too, in the graphics window (fig. 14). Every 2 seconds, a new measuring point (upper border line, lower border line, middle line) is added to the diagram.

Fig. 14

The Farinogram has its own toolbar (see also separate instruction manual of the Farinograph® program). During the test, the following buttons are active:

Button Function

opens a window for editing the diagram scaling

shows/hides the horizontal grid lines

shows/hides the vertical grid lines

starts/stops the zoom function

copies the Farinogram as .bmp file into the clipboard

Help function

Premixing

Lower border

Upper border

Calculated middle line

36 Farinograph ®-E

7.3.5 Test end 7.3.5.1 Test end after expiry of the test time

When the test time has expired, data transfer is stopped automatically.

The Farinograph® must be switched off manually.

If the function "Stop drive by end of test" was activated under "Options" - "Settings" - "Basic settings", the drive stops automatically after expiry of the test time.

A message indicates that the test was stopped (fig. 15). Click "OK".

Fig. 15

If the Farinograph® software is running in multitasking mode (i.e. the Farinograph® test runs in the background of another application), this message is shown during the other application, e.g. in a word processing program.

If the function "Acoustic alarm by end of test" was activated under "Options" - "Settings" - "Basic settings", the buzzer of the computer gives an acoustic alarm.

7.3.5.2 Early test end The test can be stopped manually anytime before expiry of the test time.

Click the button.

In a new window, you need to confirm that you really want to stop the test:

Fig. 16

If a test is stopped too early, the evaluation may show wrong results for some points.

A message indicates that the test was stopped. Click "OK":

Fig. 17

If the Farinograph® software is running in multitasking mode (i.e. the Farinograph® test runs in the background of another application), this message is shown during the other application, e.g. in a word processing program.

1

2

1

2

3

3

Farinograph ®-E 37

7.4 Evaluation

7.4.1 Graphic representation of the Farinogram Upon confirmation of the message that the test was stopped, the test will be evaluated automatically. A graphics window with the evaluated Farinogram and the marked evaluation points is displayed (fig. 18).

• The calculated medium line is used to determine the maximum of the curve (for calculating consistency and development time).

• Apart from that, the program calculates:

- stability - degree of softening - corrected water absorption

Clicking (or selecting "View" - "Evaluation" in the menubar) opens the window with the numerical evaluation results.

Fig. 18

The display of results depends on the type of evaluation selected. The evaluation can, however, be changed anytime by clicking the corresponding button (see below).

Fig. 18 shows a Farinogram evaluated according to the Brabender/ICC method.

Upon completion of the test, all buttons of the toolbar are active. In addition to the buttons that are active during the test (see 7.3.4), the following functions are available (detailed descriptions of the functions of the individual buttons are given in the separate instruction manual of the Farinograph® program): Button Function

Change of the amount of water added

Change of dough development time

Comparison with reference curve

Shifting of the diagram to the correct consistency line

Change of evaluation method

Shows/hides a numerical window in the Farinogram

Opens a window for editing titles at the 4 sides of the diagram

Copies the numerical values of the Farinogram in ASCII format into the clipboard

Prints the test

38 Farinograph ®-E

7.4.2 Evaluation results

Clicking (or selection of "View" - "Evaluation") shows the numerical evaluation of the test.

The display of these results depends on the type of evaluation selected.

7.4.2.1 Evaluation acc. to Brabender/ICC

Fig. 19: Evaluation acc. to Brabender/ICC

The evaluation window shows the following data:

These data are also shown in the printout.

a) General test data The first four lines show general test data:

• sample designation ("Evaluation of:")

• date and time

• evaluation method used

• operator

• mixer type

• moisture of the flour

Together with the remarks at the bottom of the evaluation, the test and sample are identified unmistakably.

b) Consistency Under "Consistency", the consistency actually reached with the amount of water added is shown.

This consistency (maximum of the middle line) may differ from the desired consistency (mostly 500 FU).

All other evaluations (stability, degree of softening) are derived from this real consistency.

The deviation between real and desired consistency is used to calculate the correct water absorption.

Farinograph ®-E 39

c) Evaluation results

Water absorption Two values are given for water absorption:

1. Water absorption corrected for the desired consistency.

This calculated water absorption is only reasonable if the difference between real and desired water absorption is not too large.

2. Water absorption corrected for the desired consistency and for the moisture base of 14 % (or for any other moisture set under "Settings").

If 14 % was entered as actual moisture of the flour (see 3.4), there is no difference between both values.

If the amount of water entered in the test conditions and used for the evaluation differs from that actually used, the value can be corrected.

Development time The development time is defined as the time between test start (addition of water) and the point of the torque curve just before weakening begins.

Swiss method: Time between test start (water addition) and beginning of horizontal maximum range of the curve

In case of two maximum peaks, the computer takes the higher one for determining consistency and development time.

If there are two peaks or if the maximum cannot be calculated unmistakably, the development time can be corrected manually (see 7.2.3 step 13).

Stability The stability is defined as the time between the first and second intersecting point of the upper trace of the torque curve with the consistency line (i.e. the time during which a sector of the torque curve exceeds the consistency line).

In the Swiss evaluation (see 7.4.2.2), the stability is the time during which the curve does not decrease after the maximum.

Degree of softening Two values are given for the degree of softening (difference between consistency line and medium line of the torque curve):

1. value degree of softening 10 minutes after test start 2. value degree of softening 12 min after development time (ICC standard).

Farinograph ® Quality Number

The Farinograph® Quality Number is the point of the curve in which the curve has decreased by 30 FU after the maximum (based on middle line of the diagram).

The distance from mixing start (addition of water) to this point is determined in [mm] (this corresponds to the time up to this point in minutes multiplied by 10).

This Farinograph® Quality Number is a measure for the flour quality:

Weak flour: weakens early and quickly, low Quality Number Strong flour: weakens late and slowly, a high number

Similar to the Valorimeter Number, the Farinograph® Quality Number expresses the shape of the Farinogram in a single number.

d) Limits of the reference curve The part on the right side of fig. 19 showing "Limits" - "From: To:" shows the limits given by the reference curve.

This part is displayed only if the comparison with a reference test has been activated.

40 Farinograph ®-E

Fig. 20 shows the schematic diagram of two Farinograms acc. to Brabender/ICC with the marked evaluation points.

Fig. 20: Schematic representation of the evaluation points acc. to Brabender®/ICC

Farinograph ®-E 41

7.4.2.2 Swiss evaluation Fig. 21 shows the Swiss evaluation in compliance with the standard of the "Schweizer Lebensmittelbuch":

Fig. 21: Swiss evaluation

The following values differ from the Brabender /ICC evaluation: Development time

Time between test start (water addition) and beginning of horizontal maximum range of the curve

Stability

Time in which the curve does not decrease after the maximum.

The computer evaluation considers the time during which the decrease of the medium line is less than 4 FU.

Teigresistenz Sum of stability and development time.

Degree of softening Torque value 12 min after "Teigresistenz ".

7.4.2.3 AACC evaluation

Fig. 22 shows the evaluation according to AACC which is very similar to the Brabender/ICC evaluation.

Instead of the degree of softening, the values of "tolerance index" (Mixing Tolerance Index MTI) and "time to breakdown" are given.

Fig. 22: Evaluation acc. to AACC

42 Farinograph ®-E

7.4.3 Changing the evaluation There are different standardized methods for evaluating the Farinogram. Usually, the method is selected before the test is started, i.e. when setting the test parameters.

You can, however, evaluate an evaluated test anew with another method.

Click .

A window for selecting the evaluation method will be opened:

Fig. 23

Click the arrow � behind the method name in order to open a list of methods available:

Fig. 24

In the present program version, 3 evaluation methods can be selected:

• "Brabender®/ICC" (evaluation acc. to the Brabender® instruction manual and ICC Standard no. 115/1)

• "Swiss (SLMB)" (common evaluation in Switzerland, corresponding to the standard of the "Schweizer Lebensmittelbuch")

• "AACC" (evaluation according to AACC Standard no. 54-21).

Click the desired method and confirm with "OK".

In the Farinogram, the evaluation lines will be drawn anew in compliance with the selected method, and the window with the evaluation results will be updated as well.

A test already evaluated with a certain method and saved can be evaluated anew with another method and saved under a new file name.

1

2

3

4

5

Farinograph ®-E 43

7.4.4 Comparison with reference curves The current Farinogram can be compared with a reference curve.

For loading a reference curve, click .

A dialog window opens. Select the desired reference curve from a list of reference curves.

If a reference curve for comparing the on-line Farinogram with was already selected before the test, you do not need to load this reference curve anew after evaluation of the Farinogram.

The loaded reference curve is shown automatically as an area of vertical lines overlaid to the actual Farinogram:

Fig. 25

In the window showing the results (see chapter 7.4.2.1 and fig. 19) the measuring values are compared with the limits given by the reference curve.

Clicking again exits the comparison with a reference curve. The Farinogram and results are shown without comparison.

If comparison with a reference curve was activated, the reference diagram and the limits for the results are included in the printout.

Shifting the diagram to the correct consistency lin e When creating a reference curve, it will always centered to the correct consistency line (normally 500 FU). The current Farinogram to be compared with the reference curve often does not meet exactly the consistency line. Although this does not influence the check whether the limit values are met, it may render the optical comparison more difficult.

For this reason, clicking shifts the current diagram to the correct consistency line.

Clicking this button again shifts the diagram back to its original position.

Shifting of the diagram to the consistency line may be misleading when reading the printout. Therefore, the printout in this case indicates:

"ATTENTION! Farinogram shifted to consistency of re ference curve for better comparison."

1

2

3

4

5

6

Reference curve

44 Farinograph ®-E

7.5 Printout of results

Clicking opens a window for printing the Farinograph® test.

The printout includes the test parameters, the graphical display of the Farinogram, and the evaluation results. If the Farinogram was compared with a reference curve, the comparison of results and limits will be printed as well.

a) Page number / number of copies The printout automatically gets a page number, counting each print since the program has been started.

Fig. 26

"Begin:" edit the page number for your printout

"Copies:" edit the number of copies of your printout

b) Printer settings The printout is formatted so that it fits on one page. For the printout, the printer selected under Windows is used.

Selection of the menu "Test" - "Adjust printer" (fig. 27) opens a window (fig. 28) for selecting the printer and making the corresponding settings.

Fig. 27 Fig. 28

Farinograph ®-E 45

7.6 Examples of Farinograms and assessment of resul ts

The following two pictures show, as examples, the diagrams of a strong (fig. 29) and a weak flour (fig. 30).

Fig. 29: Farinogram of a strong flour (elastic dough, high stability)

Fig. 30: Farinogram of a weak flour (low elasticity and stability)

The differences in the flour quality are also indicated by the Farinograph® Quality Numbers. The results of the above diagrams are as follows:

Parameter Strong flour

(fig. 29)

Weak flour (fig. 30)

Water absorption [%] (corrected to 500 FU): 62.8 57.1

(corrected to 14 % moisture): 62.8 55.9

Development time [min]: 3.9 2.0

Stability [min]: 10.1 2.3

Degree of softening [FU]: 23 114

Degree of softening [FU] acc. to ICC: 75 137

Farinograph® Quality Number: 110 30

46 Farinograph ®-E

8 MAINTENANCE

8.1 General remarks

The instrument system does not require any special maintenance. Nevertheless, it should be inspected in regular time intervals.

Always keep the instrument clean and dry.

In particular the measuring mixer must be cleaned and dried very thoroughly (see 8.2).

The drive unit has a lifetime lubrication.

If, however, any leakage is detected, notice must be given to Brabender immediately.

8.2 Cleaning the mixer

All movable parts of the Farinograph® measuring system react with great sensitivity in order to properly transmit the torque during the mixing process. Dough residues between the blades and the mixer rear wall or at the bushings cause friction which may cause steps in the Farinogram. Therefore, it is of utmost importance to always thoroughly clean the mixer in order to ensure proper function.

The mixer must be cleaned immediately after each test, and, in case of long standstill times, also prior to starting the next test.

Do not have the dough dry within the mixer.

After the test, remove the dough from the measuring mixer.

Removing of the dough is facilitated as follows

• Add some flour to the dough in the mixer in order to make it a little bit stronger.

• Mix the dough for a short moment (approx. 1 min) in order to bind the water again.

• Disassemble the mixer bowl and remove the dough.

In case of mixers with removable blades, (S 300 H, R 100 HS), the blades can be removed in order to facilitate cleaning.

Before remounting the blades, slightly lubricate the bronze bushings on the blade shafts with silicon paste (accessory).

In case of mixers with fixed blades (mixers S 50, S 10), special attention must be paid to dough residues between the blades and the mixer rear wall (see step 2).

In case of mixers with fixed blades (S 50, S 10), remove any dried dough residues between the blades and the rear wall as follows:

• After having removed the dough, fill the mixer with clear water up to the middle of the blades.

• Have the mixer run for 5 - 10 min in order to remove the dough residues.

• Stop the drive.

• Put a suitable container for the water under the mixer.

• Disassemble the mixer bowl and collect the water in the container.

Clean the measuring mixer with a clean cloth and clear, warm water, then thoroughly dry the mixer.

Reassemble the mixer.

1

2

3

4

Farinograph ®-E 47

8.3 Checking friction of the empty mixer

Disassemble the mixer from the Farinograph®-E.

Calibrate the Farinograph® E without the mixer.

Remount the empty mixer to the Farinograph®-E.

Start the drive and record a Farinogram with the empty mixer without adding flour.

In order to better observe the small torque values, click and set the scaling of the y-axis to max. 40 FU.

The ICC Standard allows the following deviations f rom zero:

• 300-g mixer: 5 FU

• 50-g mixer: 10 FU If the torque exceeds this limit with an empty mi xer, friction is too high and the

mixer needs to be cleaned thoroughly once more.

If the torque values exceed the admissible limit e ven after repeated cleaning, another cause for this increased friction must be s earched for.

8.4 Cleaning of the burette

Glass instruments used for quantitative analytical work must always be perfectly clean.

In particular, there must not be any grease films on the glass surface as these cause irregular wetting of the surface and, thus, falsify the results.

For this reason, clean the burette of the Farinograph® in regular time intervals.

For cleaning the burette special detergents for cleaning laboratory glass are recommended.

For safety reasons, highly reactive detergents (e.g. concentrated acid) should only be used if other detergents are not successful (e.g. in case of alga growth).

Prior to using any chemical substances, inform you rself how to use these substances and make yourself familiar with the guidelines for prop er handling of dangerous substances (especially protective clothes, guidelines for dang erous goods and guidelines concerning disposal of dangerous substances ).

It is within the responsibility of the user's empl oyer to set up the measures to be taken for averting any hazards that may arise when dangerous substances are handled.

1

2

3

4

48 Farinograph ®-E

9 TROUBLE-SHOOTING

9.1 Calibration flour

Brabender offers a calibration flour for checking the Farinograph®. This calibration flour is supplied together with a diagram obtained from a test run on the standard instrument of the manufacturer and adjusting instructions for the Farinograph®.

If there are any doubts as to the correctness of the results of your Farinograph®-E or in case of deviations of your results to those obtained with the instruments of other laboratories, first check the instrument with the calibration flour. If the Farinogram obtained with the calibration flour differs from the enclosed diagram of the Brabender standard instrument, try to detect the cause for the trouble as described in chapter 9.2 or contact Brabender.

9.2 General failures

In the following, some possible troubles and recommended actions are described:

Trouble Cause Error detection / possible elimination

a) No mains voltage • Check mains voltage

• Check mains plug

• Check position of main power switch (ON)

b) Defective fuse • Check fuses, if necessary, replace it by equivalent fuses

1. Instrument cannot be started, no function

c) Defect in the instrument • Inform a local electrician using the extended trouble-shooting list

a) Instrument is in automatic mode ("Start" lamp is on)

• Activate manual mode by pressing the "Stop" button or by opening the mixer cover

b) Emergency shut-off button has been actuated

• Deactivate emergency shut-off by drawing the emergency shut-off button

c) Mixer is blocked mechanically

1. Disconnect the instrument from the mains

2. Remove mechanical obstruction from the mixer

3. Clean the mixer

4. Connect the instrument to the mains again

2. Instrument cannot be started in manual mode

d) Defect in the instrument • Inform a local electrician using the extended trouble-shooting list

a) No connection to PC 1. Connect the instrument via the USB cable to the PC

2. Check configuration of the COM port at the PC

b) Instrument is in manual mode ("Start" lamp is off)

1. Check electric connection between the mixer and the Farinograph®-E

2. Close the mixer cover and press the green "Start" button

3. Instrument cannot be started in automatic mode

c) Defect in the instrument • Inform a local electrician using the extended trouble-shooting list

Squeaking of the mixer blades

Slightly lubricate the bronze bushings of the blade shafts with silicon paste (accessory).

Farinograph ®-E 49

9.3 Data recording and transfer

The following errors may lead to troubles during data recording and evaluation:

Mistake Consequence

Loading of mixer is confirmed ("OK") late Data transfer starts late, e.g. when the water has already been added. In this case, part of the Farinogram is missing which leads to wrong evaluation times.

Mixer was not properly cleaned (friction!) The torque may exceed 40 FU before water is added. This may lead to a wrong starting time for data collection.

50 Farinograph ®-E

10 ACCESSORIES

For handling and operating the instrument as well as for cleaning, useful accessories are supplied with the instrument (see accessories list). In case of loss or wear or wastage, the individual parts can be ordered like spare parts at any time.

11 SPARE PARTS

For all inquiries or orders of spare parts or additional equipment for Brabender test instruments, please always state the model number and the serial number of the instrument for which you require the respective spare parts or additional equipment (see spare parts list).

You will find these numbers on the name plates attached to each instrument.

Your order or inquiry cannot be handled without th ese numbers.

By additionally stating the order number under which you once received the corresponding instrument from Brabender, you can facilitate handling of your order/inquiry even more.

All instruments ever supplied by Brabender are registered in a file. They can, however, only be found with the help of these numbers.

Spare parts can be ordered from Brabender directly or from any local Brabender representative.

12 ANNEX

Lists: Accessories

Spare parts

Additional equipment

Printouts

Pictures (Connections for mixer heating/cooling)

Wiring diagrams

Please also observe the separate instruction manuals for the other instruments working together in a system.

Farinograph ®-E 51

Accessories for Farinograph ®-E

Qty. Ident no. Description

1 2 97 657 rubber mat

1 2 97 123 set of hexagon socket screw keys, metric

1 2 97 318 face spanner, 20 * 4 mm

2 2 21 633 fuse

1 4 35 102 dough spatula, 24 mm

1 4 35 103 flour spatula, 50 mm

1 4 35 117 wooden block (shipping fixture)

1 4 70 451 threaded rod M6 * 185 (shipping fixture)

1 4 49 113 coupling disk (100 Nm)

1 6 19 110 burette holder with rod (4 79 193)

1 2 60 072 hose, 2 m long

2 4 35 105 glass angle

1 4 35 104 Erlenmeyer flask

1 2 98 183 bottle

1 2 98 184 pump

1 2 21 633 fuse 5 * 20 mm, 4.0 A/T

52 Farinograph ®-E

Spare parts for Farinograph ®-E

Ident no. Description

6 79 822 inverter drive CDA 32.004, C1.20 0.75 kW

4 41 105 knurled nut

2 35 220 three-phase motor 0.25 kW G80F/4DG71B-4

2 41 667 load cell Z6-2/10 kg

2 90 099 self-aligning ball bearing 1209

2 44 422 shear pin

2 21 633 fuse 4 A/T (2 pcs.) 115/240 V

6 80 205 Prog. AED 9101

2 41 807 4 Port RS232 USB Interface QSU-100 Quatech

For mixer : 6 11 201 burette 300-g mixer

6 11 100 burette 50-g mixer

2 41 212 burette 10-g mixer

6 11 207 burette R 100 Resistograph mixer

2 66 099 angular thermometer

Farinograph ®-E 53

Additional equipment for Farinograph ®-E

Ident no. Description

6 14 140 calibration device for Farinograph®-E

2 56 160 thermostat 230 V, 50 Hz

2 56 164 thermostat 230 V, 60 Hz

2 56 163 thermostat 115 V, 60 Hz

8 275 04 V2A sigma mixer type 300 H (300 g of flour)

8 206 04 V2A sigma mixer type 50 (50 g of flour)

8 210 10 sigma mixer type 10 (10 g of flour)

8 274 00.016 V2A Resistograph mixer type R 100 H

8 274 00.015 V2A Resistograph mixer type R 100 HS (for chocolate, grease)

8 288 01 V2A sigma mixer type 300 HS (for chocolate, grease)

8 301 00 hardness tester

Software : 72002 Farinograph® correlation software

72301 software for hardness tester

71000 WINMix (general mixer applications)

54

Examples of evaluated test printouts 1. Evaluated Farinogram

55

2. Evaluated Farinogram, comparison with reference curve

56

Connections for mixer heating/cooling

Abb./Fig. 31: 300-g-Kneter S 300 (Anschluss der Schläuche für die Knetertemperierung)

300-g mixer S 300 (connection of heating/cooling hoses) Amasadora 300 g S 300 (conexión de los tubos flexibles para la regulación de la temperatura de la amasadora)

1 Stecker Sicherheitsvorrichtung Plug of safety control device Enchufe del dispositivo de seguridad

1

57

Abb./Fig. 32: 50-g-Kneter S 50 (Anschluss der Schläuche für die Knetertemperierung)

50-g mixer S 50 (connection of heating/cooling hoses) Amasadora 50 g S 50 (conexión de los tubos flexibles para la regulación de la temperatura de la amasadora)

1 Stecker Sicherheitsvorrichtung Plug of safety control device Enchufe del dispositivo de seguridad

1

58

Abb./Fig. 33: 10-g-Kneter S 10 (Anschluss der Schläuche für die Knetertemperierung) 10-g mixer S 10 (connection of heating/cooling hoses) Amasadora 10 g S 10 (conexión de los tubos flexibles para la regulación de la temperatura de la amasadora)

59

Bild/Fig. 34: R 100 Resistograph-Kneter(Anschluss der Schläuche für die Knetertemperierung)

R 100 Resistograph mixer (connection of heating/cooling hoses) Amasadora Resistograph R 100 (conexión de los tubos flexibles para la regulación de la temperatura de la amasadora)

1 Stecker Sicherheitsvorrichtung Plug of safety control device Enchufe del dispositivo de seguridad

1