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In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. [1] The farinograph is a tool used for measuring the shear and 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. [2]
Allinson; Alvarado Street Bakery; Bimbo Bakeries USA – Arnold, Ball Park, Beefsteak, Bimbo, Brownberry, EarthGrains, Entenmann's, Eureka!Baking Company, Francisco ...
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas.
Stylistic Choices and Unasked-For Suggestions: "The Farinograph is directly related to the invention of the Brabender Plastograph invented by Carl Wilhelm Brabender. Its use has been specialized for the baking industry and is used across the world as an objective measurement of a variety of flours."
According to Maguelonne Toussaint-Samat, the commercial production of pain d'épices was a specialty of Reims, based on a recipe of a pastry cook from Bourges and made popular when Charles VII and his mistress Agnes Sorel expressed their liking for it. [1]
According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...
The company was started by brothers Joseph Christoffel Hoagland and Cornelius Nevius Hoagland in 1866, [1] [2] It later came under the ownership of William Ziegler, and then his adopted son, William Ziegler Jr. [3] [4]
The strength and elasticity of gluten in flour is measured in the baking industry using a farinograph. This gives the baker a measurement of quality for different varieties of flours when developing recipes for various baked goods. [5] [21] [22]