The Brabender Extensograph E measures the stretch resistance and elasticity of a sough. Easily establish the rheological optimum in order to achieve the best baking result. 

The Brabender Extensograph enables you to recognise and determine the effect of flour additives to the plasticity and elasticity of dough. Giving you the vital feedback and data, you need to be able to get a consistent end product every time.

With the Brabender Extensograph comes a powerful correlation software, that enables direct comparison of 10 results from the extensograph. The results are presented next to each other in statistically analysed tables

The Brabender Extensograph can conduct a variety of tests to ascertain the viscoelastic properties of dough samples, as well as this the Brabender Extensograph can give results on the development time, softening, gluten strength, stability and a host of other results to help you gain your consistent product.

WHAT DOES IT TEST?

·         Dough

·         Cereals

·         Flour

·         Gluten

WHAT DOES IT TEST FOR?

·         Elasticity

·         Stretch resistance

·         Sprouting

·         Enzyme activity 

·         Dough development time

·         Dough softening

·         Gluten content

·         Gluten strength 

FEATURES AND BENEFITS 

·         Easily recognize and determine the effect of flour additives

·         Customizable short methods

·         Conforms to international standards (ICC, AACC,ISO, RACI, GB/T, GOST R and more)

·         Sample weight: 300g Flour + 6g Salt & dest. Water