Reliably determine rheological dough properties via stretch resistance using the Extensograph-E

Sample weight
300 g of flour + 6 g of salt + dest. water

Speed of balling unit
83 ± 3 min^-1

Speed of dough roll
15 ± 1 min^-1

Speed of stretching hook
14,5 ± 0.5 mm/s

Force measurement
Weigh cell

PC port
USB

Mains connection
1x 230 V; 50/60 Hz + N + PE; 3.2 A
115 V; 50/60 Hz + PE; 6.3 A

Dimensions (W × H × D)
• instrument with tray holder arms, without rack: 850 × 450 × 630 mm
• space required (at table edge): 850 × 1000 × 630 mm

Weight
approx. 75 kg net