Brabender ExtensoGraph from Anton Paar
Brabender ExtensoGraph: Redefining Real-Life Dough Testing
The Brabender ExtensoGraph sets new standards in simulating real-life dough processing, capturing key biochemical changes during stretching and baking. A global benchmark for decades, its results—expressed in universally recognized Extensograph Units (EU)—are trusted across the baking value chain.
Building on over 20 years of success with the Extensograph-E, Anton Paar has launched the next-generation Brabender ExtensoGraph. Designed for modern labs, it enhances dough extensibility testing with improved performance, usability, and space efficiency.
This all-in-one system integrates a thermostat, MetaBridge software, touchscreen PC, and a vertical lifting stretching column, reducing lab footprint and accommodating strong (up to 2,000 EU) and elastic (approx. 68 cm) doughs. It’s available either as a complete instrument or modular system—ExtensoPrep (shaping), ExtensoFerm (fermentation), and ExtensoBase (stretching)—allowing tailored lab configurations.
ExtensoFerm ensures stable humidity with an ultrasonic nebulizer, minimizing condensation. MetaBridge software enables fermentation temperature control (room temp to 40 °C), automated test initiation via light barriers, and climate data logging for consistent, high-quality results.
MetaBridge also supports data export (Excel, CSV, PDF), real-time monitoring via web browser, and system integration (ERP, LIMS, OPC UA). Features like software timers, fermentation logging, and curve smoothing streamline analysis. The correlation tool allows overlay of multiple Extensograms to evaluate the long-term effects of baking agents.
For labs working with premium ingredients, the Micro-ExtensoGraph add-on allows low-volume sample testing—ideal for enzyme or additive research.
Now available, the Brabender ExtensoGraph delivers unmatched precision and efficiency in dough analysis for bakers, ingredient manufacturers, and researchers alike.
Contact:
Tracy Phindile Mashiane – Sales Specialist for Characterization +27 67 595 2932
[email protected]
