Dough stretch characteristics rheometer Extensograph-E

laboratoryfor the food industry

Reliably determine rheological dough properties via stretch resistance using the Extensograph-E Your advantages • Standardized: Comparability through ISO, AACC and ICC • Accurate: Determination of the rheological optimum for the best baking result • Fast: Flexibility through adaptable short methodsFlexible: 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) 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. Principle The dough previously created in the Farinograph is rounded and stretched out in the Extensograph. After defined settling times and temperatures have been reached in the cooking chambers provided for the purpose, the dough is stretched until it tears. The dough’s resistance is automatically measured and recorded. This test procedure is based on processes that are usual in bread and bread roll manufacture.