Rheometers

Farinograph-E – International standard for flour qualification

  • ICC-Standard no. 115/1
  • AACC Method no. 54-21.02
  • AACC Method no. 54-22.01
  • AACC Method no. 54-28.02
  • AACC Method no. 54-29.01
  • AACC Method no. 38-20.01
  • ISO 5530-1

The proven Farinograph-E rheometer provides you with a reliable, reproducible picture of the water absorption and kneading properties of flours, in consideration of international standards.

Applications:

  • Cereals
  • Flour
  • Starch
  • Gluten
  • Pasta products
  • Dough

Available tests:

  • Viscoelastic properties
  • Water absorption
  • Dough stability
  • Dough development time
  • Dough softening
  • Baking behaviour
  • Gluten strength

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

  • ICC-Standard no. 114/1
  • AACC Method no. 54-10.01
  • ISO 5530-2
  • RACI, GB/T, GOST R, IRAM, FTWG, and more

The Brabender Extensograph-E measures the stretch resistance and elasticity of a dough. By doing this, you establish the rheological optimum in order to achieve the very best baking results.

Applications:

  • Cereals
  • Flour
  • Starch
  • Gluten
  • Dough

Available tests:

  • Viscoelastic properties
  • Enzyme activity
  • Sprouting
  • Dough stability
  • Dough development time
  • Dough softening
  • Elasticity
  • Gluten content
  • Gluten strength