Analysis via farinograph

Farinograph analysis is used to assess the rheological properties of dough during kneading, by measuring its resistance and hydration behavior. It is a reference method in the food industry, particularly for the characterization of flours and the formulation of cereal-based products (breads, biscuits, pasta, etc.).

Performed according to the ICC or AACC standard, this analysis provides key parameters such as water absorption, dough development time, gluten network stability, and softening degree. This data makes it possible to anticipate the technological performance of a flour and adapt recipes or industrial processes.

The matrices commonly analyzed are: wheat flours, bread or alternative flours (spelt, rye, etc.), bakery premixes, functional ingredients or bread additives.

At YesWeLab, we collaborate with a carefully selected network of laboratories, most of which are certified and/or accredited (ISO 17025, COFRAC, etc.). These laboratories are chosen based on your specific needs, the matrices to be analyzed, and the required analytical techniques or methods.
If you have any specific requirements, please do not hesitate to specify them when submitting your request: our scientific team makes every effort to respond accurately and responsively.
Since 2020, numerous manufacturers, distributors, and design offices have trusted us to manage their analyses, entrusting us with their samples via our digital platform.
To learn more or submit a specific request, contact our team today.