Extensograph-E
Your advantages
- Standardized: Comparability through ISO, AACC and ICC
- Accurate: Determination of the rheological optimum for the best baking result
- Fast: Flexibility through adaptable short methodsFlexible: Available in “micro extensograph” version for small sample volumes
- MetaBridge software: user-guided workflows, reference limits, measurement correlations, customizable methods & parameters and much more
- Connectivity: Support for third-party solutions (ERP, LIMS)
Meaningful dough examinations for achieving best baking results
On the basis of the recorded extensogram, reliable information on rheological dough properties – and therefore later baking results – can be determined. Recognize and determine the effects of flour additives, such as for example enzymes or ascorbic acid, and flexibly adapt the short methods to your own particular application.
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