How can you ensure your dough performs perfectly during processing and baking?
The Brabender ExtensoGraph tests dough under real-life conditions, meets global key quality standards, and ensures data acceptance along the entire value chain by using the internationally-recognized ExtensoGraph/Brabender Units.
Anton Paar GmbH
8054 GRAZ,
Austria
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Brabender ExtensoGraph -
Brabender ExtensoGraph
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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