The new Brabender ExtensoGraph: New features and how it compares to its predecessor
The new Brabender ExtensoGraph represents a large step forward in usability and technology. Faster startup times and new automation of device interactions increase the user experience and speed up lab processes. The documentation of the fermentation temperature and humidity ensure better comparability between different labs, while producing that same high quality results as its predecessors.
The Brabender ExtensoGraph is a modern analyser for determining the dough stretch properties and realistically simulates the baking process in the laboratory. This application report compares the new Brabender ExtensoGraph with its predecessor, the Extensograph-E.
As a compact unit with integrated PC and touchscreen, the ExtensoGraph saves space and enables flexible laboratory design, as the new lifting mechanism of the stretching column keeps access to the shelves below free. Alternatively, the system can be modularly configured: The ExtensoPrep (dough forming), ExtensoFerm (proofing) and ExtensoBase (strain measurement) units offer individual customisation options.
Compared to the Brabender Extensograph-E, the ExtensoGraph delivers comparable but optimised results through precise control of temperature and humidity in the fermentation cabinet. Furthermore, it improves the laboratory workflow through automated work steps and shorter start times.
Thanks to the integrated heating system, a fast heat-up time and the web-based MetaBridge software, the ExtensoGraph is a space-saving, precise and user-friendly solution for analysing dough in the laboratory.
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