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Bakery Quality Control Solution:
Brabender 3-Phase System

  • Brabender FarinoGraph, ExtensoGraph, and Amylograph-E arranged side by side with monitors, showing dough mixing, stretching, and viscosity analysis instruments in a lab setup
  • Brabender FarinoGraph with Aquinject, ExtensoPrep, ExtensoForm, ExtensoBase, ExtensoGraph, and Amylograph-E aligned with monitors in a laboratory setup for dough and flour analysis
  • Technician loading flour into Brabender FarinoGraph with Aquinject and monitor displaying mixing curve, laboratory environment with analytical equipment
  • Technician placing dough sample into Brabender ExtensoGraph beside Brabender FarinoGraph, with monitors displaying measurement curves in a laboratory setting
  • Technician operating Brabender ExtensoGraph and ExtensoBase, pointing at touchscreen with measurement curves, alongside Brabender FarinoGraph and Aquinject in laboratory
  • Technician pouring liquid into Brabender Amylograph-E, with Brabender ExtensoGraph, FarinoGraph, and Aquinject and monitors displaying measurement curves in laboratory
  • Technician observing dough stretching on Brabender ExtensoGraph with ExtensoBase, alongside Brabender FarinoGraph and Aquinject, monitors showing measurement curves in lab
  • Brabender ExtensoGraph with ExtensoForm modules and integrated touchscreen showing measurement curves, laboratory bench setup with adjacent Brabender FarinoGraph
  • Close-up of technician loading dough into Brabender FarinoGraph mixing chamber, with open lid and visible kneading blades in laboratory setup
  • Brabender ExtensoGraph measuring stretched dough sample with clamps, touchscreen displaying extensibility curves, laboratory background with analytical instruments
  • Two technicians reviewing viscosity curve on monitor, discussing measurement results from Brabender Amylograph-E in laboratory environment
  • Person holding tablet displaying dough mixing curves and temperature data from Brabender FarinoGraph, laboratory background with sample containers
  • Brabender FarinoGraph, ExtensoGraph, and Amylograph-E arranged side by side with monitors, showing dough mixing, stretching, and viscosity analysis instruments in a lab setup
  • Brabender FarinoGraph with Aquinject, ExtensoPrep, ExtensoForm, ExtensoBase, ExtensoGraph, and Amylograph-E aligned with monitors in a laboratory setup for dough and flour analysis
  • Technician loading flour into Brabender FarinoGraph with Aquinject and monitor displaying mixing curve, laboratory environment with analytical equipment
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  • Bakery quality control: Consistent flour quality across production
  • Simulation of real bakery processing conditions
  • Standard-compliant and globally comparable test results
  • Brabender Units: Universal language for flour quality testing
  • Precise flour classification for each product application 
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Brabender 3-Phase System

High-quality bread starts with understanding flour and top-notch bakery quality control. This system empowers you to predict baking performance, ensure consistency, and control every step – before dough even hits the oven. It simulates real-world conditions to reveal how flour behaves during mixing, fermentation, and baking. Brabender FarinoGraph measures water absorption and kneading stability, ExtensoGraph analyzes stretch and gas retention, and Amylograph-E identifies enzyme activity and starch gelatinization. Fully compliant with ICC, AACCI, and ISO standards, this trio enables data-driven decisions, reduces failure rates, and secures superior bread quality – batch after batch.

Included products

Flour and Dough Analyzer:
Brabender FarinoGraph
Standard Flour Viscometer:
Brabender Amylograph‑E
Dough Processing and Baking Behavior Analyzer:
Brabender ExtensoGraph Standard

Key features

Complete control from flour to final product

To master flour quality and secure consistent, high-performing baked goods, a single test is not enough. True baking quality control comes from seeing the full picture – mixing behavior, dough strength, and enzyme activity – across all stages of the baking process. The Brabender 3-Phase System combines FarinoGraph, ExtensoGraph, and Amylograph-E into one integrated solution. Each device delivers critical data – water absorption, dough strength, starch behavior – under standardized, real-world conditions. Together, they form a closed, traceable system that meets key quality control standards. The result: fewer surprises, optimized recipes, and bread that performs – every time.

Brabender ExtensoGraph with ExtensoForm modules and integrated touchscreen showing measurement curves, laboratory bench setup with adjacent Brabender FarinoGraph

Accurately predict water absorption and dough strength

Bread quality starts with water – specifically, how flour absorbs and handles it during mixing. Brabender FarinoGraph determines water absorption and key dough mixing characteristics from the farinogram, including dough development time, stability, and degree of softening. These results provide a reproducible, standards-based foundation for quality control (ICC 115/1, AACCI 54-21, and ISO 5530-1 for wheat flour). From wheat and wholemeal flours to gluten-free formulations (with appropriate configuration), the FarinoGraph supports formulation decisions, specification control, and consistent dough handling, so every bake begins right.

Close-up of technician loading dough into Brabender FarinoGraph mixing chamber, with open lid and visible kneading blades in laboratory setup

Reveal dough processing properties before baking

In the second phase of Brabender’s 3-Phase System, the Brabender ExtensoGraph measures dough resistance to extension and extensibility after standardized rest and proving intervals (45 min, 90 min, 135 min). This reproduces key resting and re-shaping steps and shows time-dependent changes in dough rheology. It also quantifies how additives such as enzymes or ascorbic acid shift the extension curve – metrics that serve as proxies for gluten strength and, by extension, gas-holding capacity – enabling more predictable processing and optimized formulations. Brabender ExtensoGraph complies with ICC 114/1, AACCI 54-10, and ISO 5530-2.

Brabender ExtensoGraph measuring stretched dough sample with clamps, touchscreen displaying extensibility curves, laboratory background with analytical instruments

Control gelatinization for consistent crumb texture

To bake consistently excellent bread and optimize baking quality control, understanding enzyme activity is critical. Brabender Amylograph-E shows how flour behaves during controlled heating, reflecting key baking-relevant transitions. The test starts at 30 °C and ramps at 1.5 °C/min while viscosity is recorded, revealing gelatinization behavior and the impact of α-amylase activity on peak viscosity. Compliant with ICC 126/1, ISO 7973:1992, and AACCI 22-10.01, Amylograph-E provides a standardized basis to manage enzyme adjustment and reduce risks such as sticky crumb or poor loaf volume – before dough ever enters the oven.

Two technicians reviewing viscosity curve on monitor, discussing measurement results from Brabender Amylograph-E in laboratory environment

One software for complete flour analysis

Reliable results need more than precise instruments – they require seamless data flow. The Brabender MetaBridge software connects FarinoGraph, ExtensoGraph, and Amylograph-E into one integrated digital environment. Browser-based and ready to use, MetaBridge enables full access to measurements from any device in real time. Standardized methods, reference curves, correlation tools, and automatic data transfer ensure consistency across devices and teams. With MetaBridge, quality control becomes faster, traceable, and networked – transforming isolated tests into one continuous, intelligent workflow from flour intake to product release.

Person holding tablet displaying dough mixing curves and temperature data from Brabender FarinoGraph, laboratory background with sample containers

Specifications

Brabender FarinoGraph

Speed0 min-1 to 200 min-1
Torque28 Nm
Main connections230 V (184…264 V) +N+PE / 50/60 Hz (45…66 Hz) / 4.3 A; 1 kW
115 V (88…126 V) +PE / 50/60 Hz (45…66 Hz) / 8.7 A; 1 kW
Dimensions (W x H x D)430 mm x 630 mm x 740 mm
WeightWithout measuring mixer: 56 kg
With measuring mixer S 300: 74 kg
Interfaces4x USB, 1x HDMI, 2x LAN

 

Brabender ExtensoGraph

Sample weight300 g of flour + 6 g of salt + distilled water
Speed of balling unit83 ± 3 min-1
Speed of dough roll15 ± 1 min-1
Stretching speed (stretching hook/dough piece)14.5 ± 0.5 mm/s
Process length of the lifting column680 mm
Measuring range0 EU/BU to 2,000 EU/BU
Temperature controlIntegrated
PC portUSB (4)
LAN/Ethernet (2)
HDMI (1)
Mains connection1x 230 V 50/60 Hz + N + PE, 2,5 A
1x 115 V 50/60 Hz + PE, 3,5 A
Dimension (W x H x D)840 mm x 720 mm x 500 mm
WeightApprox. 115 kg
 ExtensoPrepExtensoFermExtensoBase
Interfaces-2x USB, 1x Ethernet4x USB, 2x Ethernet, 1x HDMI
Power supply100…240 V, 50/60 Hz, 0,24 kW, 1,0…2,4 A100…240 V, 50/60 Hz, 0,12 kW, 0,5…1,2 A100…240 V, 50/60 Hz, 0,24 kW, 1,0…2,4 A
Dimension (W x H x D)362 mm x 458 mm x 500 mm324 mm x 458 mm x 500 mm550 mm x 458 mm x 500 mm (incl. touchscreen)
550 mm x 1,470 mm x 500 mm (fully extended lifting column)
Weight (approx.)48 kg40 kg50 kg

 

 Brabender Amylograph‑E

Mains connection1x 230 V; 50/60 Hz + N + PE; 2,8 A
115 V; 50/60 Hz + PE; 5,6 A
Heating rateStandard: 1.5 °C/min
Adjustable 0.1 °C/min to 3.0 °C/min
Sample volumeCa. 550 mL
SpeedStandard 75 min-1
Adjustable 0 min-1 to 300 min-1
Dimensions (W x H x D)490 mm x 890 mm x 400 mm
WeightApprox. 30 kg

Standards

Open all
Close all

AACCI

38-20.01
54-10.01
54-21.01
54-21.02
54-22.01
54-28.02
54-29.01
Method No. 22-10.01
Method No. 22-12.01

ICC

115/1
Nr. 114/1
Standard No. 126/1

BS EN ISO

5530-1
5530-2
7973

CEN EN ISO

5530-1
5530-2
7973

NF

V03-710
V03-717-1
V03-717-2

NF-EN ISO

5530-1
5530-2
7973

OENORM EN ISO

5530-1
5530-2
7973

ISO

5530-1
5530-2
7973

DIN EN ISO

5530-1
5530-2
7973

CCAT

03
04
16

GB

T 14490
T 14614
T 14615
T 35994

SN EN ISO

5530-1
5530-2
7973

UNE-EN ISO

5530-1
5530-2
7973

GOST ISO

5530-1
5530-2
7973

AGSA

06-01
06-02

TCVN

7848-1
7848-2
9709

ISO/FDIS

5530-1

I.S. EN ISO

5530-1

CSN EN ISO

5530-1

ET ISO

5530-1

ILNAS-EN ISO

7973

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  1. Included products
  2. Key features
  3. Specifications
  4. Standards
  5. Similar products
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