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.

General


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.

Technical Specifications


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)

Operating Characteristics


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

Material Compatibility


Density/particle size
0.5–2.5 g/cm³ / 50–1000 µm

Product type Characteristics


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

Custom Options


Version
Micro Extensograph
Software
MetaBridge
Integration Possibilities
ERP,LIMS
Methods,Parameters
Customizable
Workflows
User-guided