The Brabender^® GmbH & CO. KG participated for the first time in the EUROPAIN, Paris, France, from 29^th March to 2^nd April 2008. This exhibition is one of the most important international events for the baking and confectionary industries. Besides exhibitors from France, many other worldwide operating companies attended which also shows the importance of this exhibition. During these 5 days many visitors from Taiwan, Colombia, Costa Rica, Chile, Argentina, Uruguay, Brazil, Canada, USA, Israel, Iran, Russia, Ukraine, China, Korea, Vietnam, Africa, and, of course, from all over Europe. The latest state of art laboratory technology for the evaluation of grain, flour, and dough was presented by Brabender^® on a 30 m² booth.

The Farinograph^®-AT and the planetary mixer P600 which was only lately introduced has found great interest. For the first time worldwide the P600 allows to test and evaluate sponge and biscuit dough, egg foams and other ingredients analytical and reproducible.

Furthermore the Brabender^® Extensograph^®-E which is the further development of the worldwide used standard instrument for testing the stretching properties of dough was shown. The use of this instrument allows for tests of soft French wheat brands, as well as to France imported wheat with containing strong, firm gluten.

The Glutograph-E completed the selection of exhibited instruments for the field of dough rheology. By shearing a dough sample close to practical conditions, the difference in quality of different flours is tested quickly and reproducible. This method is applicable for wet gluten as well as four dough samples straight from the production.

The moisture determination is for many raw materials and end products unrenounceable within quality control. The presented Brabender^® Moisture Tester MT-C represents a new generation of this technology. Without calibration different materials like grain, flour, bread, and fillings for sweet bakes products can be tested for its moisture content. The fully automatically test procedure stands for an easy handling for the user and avoids mistakes during operating completely.

Worldwide the demand for native and modified starches is increasing. The Micro-Visco-Amylo-Graph^® meets the interest for reliable test methods for product development and quality control. In contrast to other systems, the temperature is measured in the starch sample during the gelatinization. The relatively small sample quantity as well as a higher heating rate results short measuring times.

The contacts to customers and users ended many times in interesting exchanges and discussions, so that we are looking forward already now to the next EUROPAIN in Paris, France.