News

JANUARY 2021

Webinar series „gluten-free“ conducted successfully

UCC (University College Cork) and Brabender offered a joint webinar on the topic gluten free bakery products and the analysis of gluten free raw materials – with appr. 450 registrations quite successfully

JANUARY 2021

TwinLab-F 20/40 customer in India - Brabender supports webinar

TDU (The University of Trans-Disciplinary HealthScience & Technology) in India offered an extrusion seminar in cooperationwith the local Brabender sales agency Toshniwal.

OCTOBER 2020

Brabender joins the Bridge2Food research network

Together with partners from industry and research Brabender will exchange experience and expertise and develop solutions for the growing market of alternative proteins.

OCTOBER 2020

Brabinar: Gluten-free - from a trend towards high-quality products

In cooperation with the ICC, University College Cork and Brabender explain the background and methods for analysing gluten-free flours and developing gluten-free baked goods.

SEPTEMBER 2020

New Product: Farinograph TS - AutoCalibration

With the Brabender AutoCalibration, users of the Farinograph can maintain their device by themselves, saving time and costs.

JULY 2020

PlantPROMISE: Brabender and partners conduct research on meat analogues

Together with Wageningen University and other partners Brabender is working on the cost-effective and sustainable development of meat substitutes with improved market acceptance.

APRIL 2020

Paper published on analysis of gluten-free formulations

How can the Brabender Farinograph be used effectively for the analysis of gluten-free raw materials and recipes? Read more in the recently published paper.

MARCH 2020

Automatic calibration function for the Farinograph-TS saves service budget

A new function of the Brabender MetaBridge enables individual reference curves, minimizes service work and increases the service life of the Farinograph mixer.

MARCH 2020

Brabender uses FAULHABER motor technology for viscosity determination

The ViscoQuick, the latest product in the Brabender rotational viscometer series, is driven by a brushless DC servo motor from drive specialist FAULHABER.

MARCH 2020

Brabender MetaBridge makes laboratory workflows „smart“

In an interview, Brabender experts Stefan Jansen and Viktor Schäfer explain the "Smart Workflow" concept for optimizing laboratory processes.

MARCH 2020

Brabender ViscoQuick in use at Kröner-Stärke

Quality manager Matthias Evers reports on his experiences with the rapid viscometer and describes the benefits for the quality assurance of his company's products.

JANUARY 2020

Farinograph-TS for analysis of industrially produced dough

Students from the Central College of the German Confectionery Industry (ZDS) worked on a method for determining the optimum dough consistency for industrial doughs.

DECEMBER 2016

IBEX Iran, the International Flour and Bakery industry exhibition 2016

IBEX has started in 2007 in Iran and was held in Tehran, the Capital City of Iran.

The 10th IBEX show which was held on the 6 - 9 of December 2016 in Tehran, was one of the most effective Ibex fairs ever

JULY 2016

Service-related training – know-how for your team

A high standard of service delivered by a  professional staff is the foundation
upon which our customers’ commercial success and  satisfaction is
based.
  
 A crucial part of the Brabender 5-Star Service is our highly skilled service staff.

Hence, Brabender offers a 3-level training program dedicated to their business partners’ service technicians

JULY 2016

Brabender instruments and software: What’s new?

At IBA 2015, the Brabender company introduced various new instruments and software solutions. Since the beginning of the year 2016, they are an integral part of the Brabender product portfolio.

Please find below an overview about the newest Brabender products:

SEPTEMBER 2015

Brabender® at IBA 2015: Quality analysis live at the booth

Under the motto Allround Solutions, at IBA 2015 the Brabender^® company from Duisburg (Germany) will present its all-round solutions for the quality control of flour, dough, starch and other material that is applied in the world wide food industry.

How much water can a flour absorb so that the dough has optimum mixing characteristics? How elastic is the dough that I produce from the flour? How can I predict the baking behavior? How can I prove whether the flour received from the supplier complies with my specifications?

Respectively, the Brabender^® staff will give answers related to quality control at the four stations of their demonstration laboratory at booth no. B5.154.

DECEMBER 2014

Brabender® cooperates with Kiev University

In order to support education, research and teaching, Brabender® GmbH & Co. KG provides Kiev University of Food Technology with measuring instruments for a period of one year. A Farinograph®-AT equipped with a measuring mixer, a circulation thermostat and software will be used for flour qualification within practical seminars and for the development of thesis and other academic papers. The laboratory mill Brabender® Quadrumat Junior will serve for flour sample preparation.