The Amylograph-E provides a reliable, reproducible picture of enzyme activity (α-amylases) in flours and whole grains.
Reliably determine rheological dough properties via stretch resistance using the Extensograph-E
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.
The Brabender Glutograph-E enables you to measure viscoelastic properties by shearing the sample.
The Brabender GlutoPeak measures the gluten quality of whole grain, flour, vital gluten and baking mixtures.
The Micro Visco-Amylo-Graph measures temperature-dependent and time-dependent viscosity properties, especially of flours, starches and other materials