The new Farinograph generation: compact design and efficient laboratory processes thanks to innovative lab software MetaBridge.
The proven Farinograph-E rheometer provides you with a reliable, reproducible picture of the water absorption and kneading properties of flours, in consideration of international standards.
The Brabender Extensograph-E measures the stretch resistance and elasticity of a dough. By doing this, you establish the rheological optimum in order to achieve the very best baking results.
The Brabender Glutograph-E enables you to measure viscoelastic properties by shearing the sample. This enables you to determine the quality of wet and dry gluten or of doughs, for example.
An electronic moisture meter that works on the principle of heat drying in circulating air (oven drying method). In this method, the sample’s loss of weight resulting from the drying procedure is determined.
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