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Workshop on Flour and Dough Analysis with the Brabender 3-Phase-System (IL)

Join this hands-on workshop focused on analyzing the key properties of flour and dough using the Brabender 3-phase-system. This workshop provides detailed insights into essential testing methods for evaluating flour quality, including moisture content, water absorption, density, and particle size. It also covers dough behavior analysis through kneading and stretching, including gluten-free applications. Learn the theory behind each measurement, understand instrument functionality, and explore the practical relevance of data. Live demonstrations and guided, hands-on testing will be conducted using the Brabender FarinoGraph, AquaInject, and ExtensoGraph.

Key takeaways: 

  • Understand how to evaluate flour for moisture, density, water absorption, and particle size
  • Learn to assess dough quality through kneading and stretching behavior
  • Explore gluten-free flour and dough analysis techniques
  • Gain hands-on experience with the Brabender 3-phase-system instruments

Who should attend: 

  • Millers seeking to optimize flour quality and performance
  • Bakers looking to improve dough consistency and process control
  • Academics and researchers in food industry

Workshop format: 

This workshop will be delivered live by our application specialists. Lunches and coffee breaks will be provided by Anton Paar USA.

Helga Gschwind, Dr. Debomitra Dey (English)

Venue: Vernon Hills, United States, Anton Paar USA Central Office Vernon Hills
Number of participants: 16
Costs: Free of charge
End of registration: 30 Jul 2025

Contact person and registration:
Mary Franck
Tel.: 8045501051302
mary.franck[at]anton-paar.com

Helga Gschwind

Helga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.

Debomitra Dey

Debomitra Dey is an Advanced Application Scientist with Anton Paar USA. Specializing in extrusion processing applications for snacks, meat analogs, and pet food, she loves diving into the creative challenges of her work. With a background spanning industry and academia, Debomitra thrives on collaboration, working closely with partners to innovate and excel. Before joining Anton Paar, she worked as a Food Extrusion Specialist with CW Brabender Instruments, Inc. NJ. She earned her Ph.D. in Food Science from Washington State University.