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Reomeetrid

Farinograph-E – International standard for flour qualification

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

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