SERVICES > MILLING > WHEAT & FLOUR ANALYSIS > RHEOLOGICAL

EXTENSOGRPH

Use the Brabender® Extensograph®-E for measuring the stretching properties of your dough, in particular the resistance to extension and the extensibility, to make reliable statements about the baking behaviour of the dough.

Like no other instrument, the Extensograph®-E shows the influence of flour additives like ascorbic acid, enzymes (proteinases), and emulsifiers and, thus, permits to determine the rheological properties of each flour and to adjust the “rheological optimum” for the respective purpose.

FARINOGRAPH

It offers user-friendly qualification of flour according to international quality directives. Being able to measure flour’s processing properties and quality reliably and reproducibly is a basic requirement in the milling and baking industry. It is a prerequisite for ensuring that flour used in baked goods and pasta products is of the same consistent high quality.

GLUTOPEAK

It is a reliable and reproducible measurement of whole meal flour, flours, vital gluten and bake mixes.

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