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Extensograph-E

Laboratory instruments

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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. 
  • Standardized : comparability through ISO, AACC and ICC
  • Accurate : determination of the rheological optimum for the best baking result 
  • Fast : flexibility through adaptable short methods 
  • Flexible : 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)

Standards ISO, AACC and ICC
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Dough Flour

See also

Measurement, Analyses and Tools Gas analysis Chemical analysis Air analysis Water analysis Soil analysis Combustion analyzers Composition of liquids and density

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