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.
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.