A scientific instrument used to measure the quality and baking properties of flour by analyzing its protein content and gluten strength.
From Latin 'farina' (flour) combined with Greek 'metron' (measure). This technical term was coined in the 19th century as grain science developed.
Bakers use farinometers to predict exactly how much their dough will stretch and rise—it's like giving flour a personality test to see if it's going to make great bread!
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