ExtensoGraph
Your advantages
- Standardized: Comparability through ISO, AACCI and ICC
- Realistic: Biochemical processes occurring in practice can be observed
- Flexible: Adaptable methods for shorter measuring times or smaller sample volumes
- MetaBridge software: user-guided workflows, reference limits, measurement correlations, customizable methods & parameters and much more
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.
The ExtensoGraph forms part of the proven Brabender 3-Phase-System for holistic and practice-oriented simulation of the baking process on a laboratory scale, together with the FarinoGraph (determination of flour water absorption and dough kneading properties) and the Amylograph-E (prediction of starch gelatinisation, enzyme activity and baking properties).
Automation and digitization advantages
Compared to the predecessor model Extensograph-E, the ExtensoGraph impresses with:
- An integrated PC and touch screen as well as an integrated temperature control
- Automated processes for test execution (rounding and long moulding, fermenting, stretching)
- Controlled and adjustable operating conditions (temperature, humidity) for optimum results
The ExtensoGraph is operated by the browser-based Brabender MetaBridge as standard device software.
Your advantages include:
- Access to live measurement results from any location and terminal device.
- Automatic transmission of FarinoGraph readings as part of the dough preparation process
- Correlation of measurement results and comparisons between different measurements / dough samples
- Support of third-party systems (e.g. LIMS) via Brabender WebAPI, OPC UA