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.
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.