Since 1923, Brabender® has been a leading supplier of measurement and process technology solutions for the milling, baking and pasta industries. Stop by our booth and check out the new FarinoGraph and the AquaInject automated titration system making their tradeshow debut!
The farinograph is a tool to assess baking qualities and performance of wheat flour doughs. It records the resistance to deformation, or the consistency of dough mixed from flour and water. To millers and bakers, farinographs are essential for adjusting dough mixing parameters: absorption, time, pre-hydration ratio.
The Brabender Application Labs invite interested parties from industry and research to their premises on site or via video conference. We offer equipment demonstrations, live trials with your own raw material, application technology training and workshops and seminars! Develop or optimize products, formulations, methods or processes together with us – with the solution tailored to your challenge.
An extensograph is a tool used for measuring the flour quality and stretching behavior of dough. Extensional properties, which determine the course of dough expansion during proofing and baking, have a direct effect on loaf volume and the texture quality of bread crumb.