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.
On the basis of the recorded extensogram, reliable information on rheological dough properties – and therefore later baking results – can be determined. Recognise and determine the effects of flour additives, such as for example enzymes or ascorbic acid, and flexibly adapt the short methods to your own particular application.
Determine the rheological optimum for the very best baking results
Recognise and determine the effect of flour additives
Flexibility due to customisable, short methods
Conforms to all international standards
Also available in the ‘Micro-Extensograph’ model for small sample quantities
Why is this important?
-Flour can be checked for application-specific characteristics
-Predict dough properties and bakery product volumes
-Determine gluten strength and bread-making properties of flour
-Influence of flour additives can be made evident
What are the benefits?
-Practice-oriented, international standard procedure
-No production losses due to usage of inappropriate material