Absorption and Dough Mixing Analyzer Brabender: FarinoGraph

Dough Processing and Baking Behavior Analyzer Brabender ExtensoGraph Dough Extensibility and Real-Life Reliability With its latest generation, Brabender ExtensoGraph has never been more powerful, featuring top technology for unmatched dough analysis precision. It is unique for meeting national and international…

Standard Flour Viscometer Brabender: Amylograph-E Amylograph-E The Amylogram FIND OUT MORE Your choice for flour The Amylograph-E is your first choice for accurate analysis of various types of flour, setting the basis for your entire value chain. With more than…

© 2024 Anton Paar GmbH | All rights reserved. Specifications subject to change without notice. document number I98IP001EN-A Brabender Viscograph-E  Measuring principle Torque viscometer Sample volume (approx.) Starch: 450 mL / flour 530 mL Temperature range 30 °C to…

Laboratory Software Brabender: MetaBridge FIND OUT MORE MetaBridge, our operating software, gives you comprehensive insights into your data – minimal training needed. www.anton-paar.com/ apb-metabridge Optimized workflows MetaBridge Connect Data sharing Ÿ Many well-known ISO, ASTM, ICC, and AACCI standards are…