The farinograph is a recording dough mixer that measures and records the torque developed by the action of the mixer blades on the dough during mixing. It is used to estimate the water absorption of flours, the relative mixing time, the stability to overmixing, and rheological properties of the dough during mixing. These curves typically consist of an increase in resistance-to-extension (increase in curve height) to an identifiable peak followed by a decline that reflects a decrease in resistance-to-extension. As can be expected, the curves for strong and weak flours exhibit pronounced differences. The mixing bowl can be designed for either a 50-g or a 300-g flour sample. Mixing is performed by two sigma-shaped blades that rotate at a differential speed of 3:2. Temperature is maintained at 86˚F (30˚C) during mixing by a thermostatically controlled circulating water bath that pumps water through a cavity in the mixing bowl. A dynamometer drives the mixing blades and the torque developed is transmitted by a lever system to a scale and a recording mechanism (paper chart and/or computer).