Extensograph-E
Your advantages
- Determine the rheological optimum for the very best baking results
- Recognize and determine the effect of flour additives
- Practice-orientated statements
- Flexibility due to customizable, short methods
- Conforms to all international standards
- Also available in the ‘Micro-Extensograph’ model for small sample quantities
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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