Extensograph for assessing dough rheology
Optimize dough quality with precise rheological analysis, ensuring your baking process delivers consistent, superior results every time. Whether refining your formulations or adapting to new ingredients, gain insights that help you perfect breads, pastries, and more.
Analyzes Rheological Properties of Dough
The Extensograph-E from Brabender is a specialized rheological analyzer designed for assessing dough properties, tailored for professionals in the baking and food testing industries. It provides precise insights into dough elasticity and extensibility, facilitating the evaluation of flour quality and the impact of additives like enzymes and ascorbic acid. This device is pivotal in optimizing baking processes and ensuring the consistent quality of bread and pastry products. Operating manually or flexibly, it integrates seamlessly into your laboratory setup, offering a customizable approach with MetaBridge software for tailored workflows and measurement parameters. Constructed with durable materials to withstand rigorous testing environments, it supports third-party connectivity for streamlined data management and analysis.
Benefits
- Enhances product consistency by offering precise rheological analysis of dough properties.
- Increases flexibility with adaptable workflows and measurement parameters.
- Facilitates efficient data management through seamless third-party connectivity.
- Minimizes sample waste using a micro extensograph option for small volume testing.
- Supports advanced process optimization with accurate quality assessment of additives.
- Applications
- Dough,Food additives,Bread,Baking products,Pastry,Flour,Enzymes
- End products
- Baguettes,Rye bread,Multigrain bread,Pastry crusts,Dough conditioners,Bread loaves,Cake flour,Self-raising flour,Bread flour,Enriched flour,Croissants,Whole wheat bread
- Steps before
- Mixing,Formulation,Flour milling,Ingredient preparation
- Steps after
- Baking,Quality control,Packaging
- Input ingredients
- dough,flour additives,enzymes,ascorbic acid
- Output ingredients
- extensogram,rheological dough properties,baking results
- Market info
- Brabender is renowned for producing high-quality, engineered-to-order lab equipment for material testing, particularly in food and plastics industries, specializing in precision instruments for measuring, preparation, and processing.
- Standardization Compliance
- ISO,AACC,ICC
- Measurement Accuracy
- Determines rheological optimum
- Sample Volume Flexibility
- Available in micro extensograph version
- Software Features
- User-guided workflows,customizable methods,parameters
- Connectivity
- Supports third-party solutions (ERP,LIMS)
- Automation level
- User-guided with MetaBridge software
- Batch vs. continuous operation
- Batch
- Changeover time
- Adaptable short methods for flexibility
- CIP/SIP
- Manual cleaning methods
- Cleaning method
- Manual
- Connectivity
- Support for ERP,LIMS
- Flexibility
- Available in "micro extensograph" version
- Standardized operation
- ISO,AACC,ICC
- Density/particle size
- 0.5–2.5 g/cm³ / 50–1000 µm
- Sample size flexibility
- Micro Extensograph version for small volumes
- Flour additive analysis
- Enzymes or ascorbic acid effects
- ISO Compliance
- ISO 17025
- International Association for Cereal Science and Technology (ICC) Compliance
- ICC Standard
- American Association of Cereal Chemists (AACC) Compliance
- AACC Standard
- Version
- Micro Extensograph
- Software
- MetaBridge
- Integration Possibilities
- ERP,LIMS
- Methods,Parameters
- Customizable
- Workflows
- User-guided