In baking, a farinograph measures specific properties of flour. Its underlying principles were first introduced in 1912 by Hungarian chemist Jenő Hankóczy, and the instrument was later industrialized and launched in 1928 by Carl Wilhelm Brabender in Germany.
In baking, a farinograph measures specific properties of flour. Its underlying principles were first introduced in 1912 by Hungarian chemist Jenő Hankóczy, and the instrument was later industrialized and launched in 1928 by Carl Wilhelm Brabender in Germany.
Source: Wikipedia "Farinograph" · CC BY-SA 4.0
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