Extensograph-E

Laboratory instruments

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Presentation

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)

Technical features

Standards ISO, AACC and ICC

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Usage scope

Dough Flour