Flour

Farinograph-TS

Farinograph-TS

The new Farinograph generation: compact design and efficient laboratory processes thanks to innovative lab software MetaBridge.

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Farinograph-AT

Farinograph-AT

The proven standard solution for flour analysis, with integrated water dosing

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Farinograph-E

Farinograph-E

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.

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Aqua-Inject

Aqua-Inject

Automatic titration thanks to the Aqua-Inject, an expansion module for the Farinograph-E model

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Extensograph-E

Extensograph-E

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.

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Glutograph-E

Glutograph-E

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.

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GlutoPeak

GlutoPeak

In a fast procedure, the Brabender GlutoPeak measures the gluten quality of whole grain, flour, vital gluten and baking mixtures. The results provide evidence of suitability for various intended purposes.

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Amylograph-E

Amylograph-E

The Amylograph-E provides you with a reliable, reproducible picture of enzyme activity (α-amylases) in flours and whole grains.This enables you to make statements on flours’ suitability for baking and control the dosing of, for example, baking malt or enzyme preparations.

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Viscograph-E

Viscograph-E

The Viscograph-E provides you with a complete picture of the gelatinisation behaviour of starches and all types of modified starches.

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Micro Visco-Amylo-Graph

Micro Visco-Amylo-Graph

The Brabender Micro Visco-Amylo-Graph measures temperature-dependent and time-dependent viscosity properties, especially of flours, starches and other materials.Furthermore, it also provides you with information on enzyme activity (α-amylses).

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Bran Duster

Bran Duster

With this solution, you can reliably and gently separate particles of flour that are still stuck to the bran. This enables you to increase the yields obtained with your Quadrumat Junior or Quadrumat Senior by up to around 10%.

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Moisture Tester MT-CA

Moisture Tester MT-CA

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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Muffle furnace M 110

Muffle furnace M 110

The solution determines the ash content of grain and all milled products made from grain.

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Extruder 19/25

Extruder 19/25

Test the extrusion properties of various materials, such as breakfast cereals and snacks etc.

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Lab Extruder KE 19

Lab Extruder KE 19

Lab extruder KE 19 – Test the extrusion properties of various different materials, such as breakfast cereals and snacks etc.

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Twin Screw Extruder TSE 20

Twin Screw Extruder TSE 20

Product development of cereals, animal feed etc. Scalable material optimisation with the Twin Screw Extruder TSE 20/40.

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Lab-Compounder KETSE 20/40

Lab-Compounder KETSE 20/40

Texturising proteins: Lab-Compounder KETSE 20/40 – The standalone solution for modifying the widest range of materials.

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Do-Corder

Do-Corder

Extruder drive for Single Screw Extruder, and drive for kneaders and mixers for food analysis – Do-Corder ‘Plus’.

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Lab-Station

Lab-Station

High-performance drive for laboratories: Lab-Station – Powerful, highly accurate and modular, for extrusion and compounding.

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