Cereal breeders

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-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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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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Break mill SM 4

Break mill SM 4

A universal, compact and robust laboratory mill.Among other things, this solution is ideal for milling grain.Use this solution to process wheat, rye, barley, oats, rice and maze, as well as coffee, pasta, beans, herbs and many other materials.

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Quadrumat Junior

Quadrumat Junior

The laboratory mill creates laboratory flours in a multi-stage process.The flour samples are especially close to meeting real world conditions, and are virtually the same as commercially produced flours.It can create flour samples from wheat, spelt, rye, barley and rice.

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Quadrumat Senior大型试验磨粉机

Quadrumat Senior大型试验磨粉机

解决方案是基于辊子的实验室研磨机,它被用来研磨谷物,为进行下一步分析并确定产量做准备。 适用于小麦,斯佩尔特小麦,黑麦,大米和硬粒小麦的样品生产。

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Sedimat

Sedimat

This special mill was developed for preparing samples of grain for the Zeleny sedimentation test.This analysis provides you with reliable statements on the baking properties of flour and grain.

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Rotary mill

Rotary mill

This versatile mill shreds fibrous, tough and firm materials to adjustable degrees of fineness, enabling you to prepare sample material for further analyses.

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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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