Known for an ability to precisely simulate real-life production environments, including biochemical processes during dough stretching and baking, the Brabender Extensograph has been a cornerstone in global dough testing for decades. Extensograph results, expressed in globally recognized Extensograph Units (EU), are widely accepted across the value chain.
Following 20+ years of success with the Brabender Extensograph-E, Anton Paar unveiled a new generation of dough processing and baking behavior analyzer. The recently launched Brabender ExtensoGraph enhances the industry standard for measuring dough extensibility and processing properties, aligning with today’s laboratory needs and providing superior control over dough behavior during production.
The all-in-one instrument optimizes lab space. It features a built-in thermostat, and a PC with MetaBridge software and touchscreen. Its upward-lifting stretching column reduces instrument depth for flexible lab placement and prevents blockage of storage spaces or walkways. Adaptable in height, it handles exceptionally strong doughs (up to 2,000 EU/BU force) or remarkably elastic doughs (approx. 68 cm).
ExtensoGraph is available as a stand-alone instrument or three individual modules for shaping (ExtensoPrep), fermentation (ExtensoFerm) and stretching (ExtensoBase). This flexible, modular design allows the Brabender ExtensoGraph to be tailored to different laboratory setups, optimizing both space usage and throughput. To ensure reliable fermentation conditions, the new fermentation chamber and ExtensoFerm ensure stable humidity and reduced water buildup due to an integrated ultrasonic nebulizer. Via the MetaBridge software, the fermentation temperature can be adjusted from room temperature up to 40 degrees. Dough shaping and stretching tests automatically start when light barriers detect the dough sample, minimizing human error and improving consistency. By consistently monitoring temperature, humidity, and pressure, the Climate Logger ensures quality results and pinpoints environmental reasons for any deviations in measurement.
The MetaBridge software enhances data management, exporting measurement data in standard formats such as Excel, CSV, PDF, and connecting with other Brabender instruments or third-party systems (e.g. ERP, LIMS, OPC UA). It’s the standard software for new-generation Brabender instruments and is renowned for its accessibility and live monitoring of measurement results through any desktop or mobile device via web browser. For the Brabender ExtensoGraph, it features software-controlled timers, fermentation data logging, and auto-smoothing of the measurement curve. Moreover, the correlation function allows comparison of Extensograms directly to quickly spot quality deviations. For testing the long-term effect of baking agents such as ascorbic acid or proteinase, this add-on permits overlaying curves from multiple trials with different flour and additive ratios in a single diagram. This makes it easy to visualize the impact of additives over different proving times.
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