How can you ensure your dough performs perfectly during processing and baking?

Brabender ExtensoGraph

Dough Processing and Baking Behavior Analyzer

On the basis of the recorded Extensogram, reliable information on rheological dough properties – and 
therefore later baking results – are determined. Recognize and determine the effects of flour additives, such as for example enzymes or ascorbic acid, on the dough properties with different fermentation times.

• Measures the extensibility and processing properties of dough
• Standardized: comparability through ISO, AACCI and ICC
• Accurate: determination of the rheological optimum for the best baking result
• Flexible: Applicable for very strong (up to 2,000 EE/BE) to particularly elastic doughs (approx. 68 cm process length)
• Brabender MetaBridge software: user guided workflows, reference limits, correlations, customizable methods and parameters
• Connectivity: support for third-party solutions (ERP, LIMS) and OPC UA

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