Rheometers

Rheometers

  • Extensograph-E Extensograph-E

    Brabender

    Extensograph-E

    Intended use 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. Download brochure(s):    Extensograph-E...
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  • Farinograph-E Farinograph-E

    Brabender

    Farinograph-E

    Intended use 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. Download brochure(s):    Farinograph-E...
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  • Farinograph-TS Farinograph-TS

    Brabender

    Farinograph-TS

    Intended use The Farinograph-TS rheometer provides you with a reliable, reproducible picture of the water absorption and kneading properties of flours, in consideration of international standards. Innovative web-based MetaBridge software More...
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  • Glutograph-E Glutograph-E

    Brabender

    Glutograph-E

    Intended use The Brabender Glutograph-E enables you to measure viscoelastic properties by shearing the sample. This enables you to determine the quality of wet and dry gluten or of doughs, for example. Download brochure(s): Glutograph-E BRO VW  ...
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  • Glutopeak Glutopeak

    Brabender

    Glutopeak

    Intended use In a fast procedure, the Brabender GlutoPeak measures the gluten quality of whole grain, flour, vital gluten and baking mixtures. The results provide evidence of suitability for various intended purposes. Download: GlutoPeak Rapid Flour...
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