Brabender Dough Stretching Properties ...

Brabender - Dough Stretching Properties Analyser | ExtensoGraph E

Supplier: Anton Paar Australia

Dough Stretching Properties Analyser | ExtensoGraph E

Measures rheological & stretching properties of dough for optimum baking results. Recognise and determine the effects of flour additives, such as for example enzymes or ascorbic acid as per ISO, AACC and ICC methods.

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On the basis of the recorded extensogram, reliable information on rheological dough properties – and therefore later baking results – can be determined. Recognize and determine the effects of flour additives, such as for example enzymes or ascorbic acid, and flexibly adapt the short methods to your own particular application.

Standardized: Comparability through ISO, AACC and ICC
Accurate: Determination of the rheological optimum for the best baking result
Fast: Flexibility through adaptable short methodsFlexible: Available in “micro extensograph” version for small sample volumes
MetaBridge software: user-guided workflows, reference limits, measurement correlations, customizable methods & parameters and much more
Connectivity: Support for third-party solutions (ERP, LIMS)

To contact Anton Paar Australia about Brabender Dough Stretching Properties Analyser | ExtensoGraph E use Get a quote.

Standardized: Comparability through ISO, AACC and ICC
Accurate: Determination of the rheological optimum for the best baking result
Fast: Flexibility through adaptable short methodsFlexible: Available in “micro extensograph” version for small sample volumes
MetaBridge software: user-guided workflows, reference limits, measurement correlations, customizable methods & parameters and much more
Connectivity: Support for third-party solutions (ERP, LIMS)

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To contact Anton Paar Australia about Brabender Dough Stretching Properties Analyser | ExtensoGraph E use Get a quote.

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Supplier: Anton Paar Australia

Location: North Ryde, NSW

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North Ryde , NSW

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Feb 2024

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