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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] A baker can formulate end products by using the farinograph's results to determine the following: [citation needed] Water ...
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For the list which follows this entry, it is unclear whether the items on the list are things the Farinograph measures, and thus allows bakers to formulate end products, or if the items on the list are parts of the formula a baker might change using the results of the Farinograph.
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Allinson; Alvarado Street Bakery; Bimbo Bakeries USA – Arnold, Ball Park, Beefsteak, Bimbo, Brownberry, EarthGrains, Entenmann's, Eureka!Baking Company, Francisco ...
Farinograph; Filar micrometer; Flight instruments; Force gauge; Formazine; Foucault knife-edge test; Fourier-transform ion cyclotron resonance; Freezing point depression osmometer; Frequency domain sensor; Full body scanner; Furrow profilometer
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Kneippbrød (pronunciation ⓘ; "Kneippbread") is a whole wheat bread.It is named for Sebastian Kneipp (1821–1897), a 19th-century Bavarian priest and hydrotherapist.It is the most popular bread in Norway.