Rheometers

Brabender

The new Farinograph-TS convinces with its easy handling, reliability and reproducibility of the results. These qualities make it the most frequently used instrument for determining the water absorption and mixing characteristics of wheat and rye flour.

In a temperature-controlled measuring kneader, a rotating Sigma kneading blade subjects the sample to defined mechanical stress. The kneading resistance having an effect on the blades, which depends on the sample’s viscosity, is measured as a torque value by the highly precise measurement electronics. The software registers and records this online as a function of time, in a clear to understand coloured chart.

Besides the standard evaluation, the MetaBridge software allows adapting the test procedure to your individual requirements:
• Reduced test time and increased mixing intensity by variable speed (0–200 min-1)
• Variable mixing intensity and energy input to the dough for R&D applications More information

Brabender

The versatile analysis possibilities of Farinograph-E, such as determining the water absorption of flours and examining rheological dough properties, enable a wide range of potential uses. For example, the solution is used in mills, where it subjects flour mixtures to quality control tests during the production process. The range of various kneading tools and measurement attachments provides the opportunity to use the device with rye flour, sponge cake, beaten egg white and in numerous other applications. The Brabender Farinograph-E is a solution not only for quality control purposes, but also for the development of new recipes.

In a temperature-controlled measuring kneader, a rotating Sigma kneading blade subjects the sample to a defined mechanical stress. The kneading resistance influencing the blades, which depends on the sample’s viscosity, is measured as a torque value by the highly precise measurement electronics. The software registers and records this online as a function of time. More information

Brabender

Aqua-Inject is the ideal auxiliary device for automatic water dosage and titration with the Farinograph-TS and Farinograph-E (USB). Exact measurements of the water absorption of milled goods and the kneading properties of doughs begins with water dosage. In the improved Aqua-Inject, a volumetric rotary turbine with flow rate measurement ensures the highest precision when dosing your predefined water quantity (0.3 – 2’000 ml). Highest precision for the dosage quantity with flow rate measurement (0.25 ml in 300g kneader).

Aqua Inject is supported by the intelligent Brabender MetaBridge Software (Farinograph-TS). The Brabender MetaBridge Controller allows you to upgrade to this software (Farinograph-E). More information

Brabender

The application of constant flour qualities is of decisive importance for the milling and baking industries. Different baking products require different demands regarding the flour quality.

The Brabender Extensograph-E is ideal for measuring the stretching properties of your dough, in particular the resistance to extension and the extensibility, to make reliable statements about the baking behaviour of the dough.

The Extensograph-E shows the influence of flour additives, such as ascorbic acid, enzymes (e.g. proteinases) and emulsifiers. This permits to determine the rheological properties of each flour and to adjust the “rheological optimum“ for the respective purpose. More information

Brabender

Glutograph-E is an easy and user-friendly solution for inspecting gluten and dough quality. Thanks to the use of tiny sample quantities of 2 to 3 grams, Glutograph-E is sustainable. This solution is ideal for quality determination as part of the production of baked goods and pasta products.

The Glutograph-E’s measurement system comprises of two parallel, ribbed round plates, which are fitted at a defined distance from each other. The sample is positioned between these plates. The lower plate is rotating towards the fixed upper plate with constant force. The shearing angle and power can be varied. At the same force (shearing stress), the probe is elongated more or less thickly. This deflection (shearing angle) is recorded on a time-dependent basis. Once a certain deflection has been reached, the sample is released, and its elasticity reduces accordingly. More information

Brabender

In a fast procedure, the Brabender GlutoPeak measures the gluten quality of whole grain, flour, vital gluten and baking mixtures. Therefore, GlutoPeak is the ideal quick analysis method for determining quality of grains in incoming goods departments. The device runs at a constant speed and takes just 1 to 10 minutes to carry out a measurement. This enables you to perform at least 10 tests per hour. The procedure is automatic and only requires very small sample quantities.

GlutoPeak is particularly suitable for applications, including cereals, flour, gluten and pasta products, and can be employed in industries, such as milling, baked goods, confectionery/snacks, brewing and pasta industry as well as cereal breeders and merchants. More information