Sample preparation systems
Dough Processing and Baking Behavior Analyzer:
Brebender ExtensoGraph
- Standards-compliant: Dough extensibility tests in ExtensoGraph Units (EU)
- Realistic testing: Simulate dough fermentation under real-world conditions
- Compact and integrated: All-in-one system with PC and touchscreen
- Accessible data: View results anytime, from any device via MetaBridge OS
- Additive impact: Accurately evaluate how additives affect dough properties
Dough Extensibility: Real-Life Reliability with Brabender’s ExtensoGraph
The Brabender ExtensoGraph evaluates dough under realistic conditions, complies with major international standards, and ensures data reliability across the entire value chain using the globally recognized ExtensoGraph/Brabender Units (EU/BU). It delivers accurate results even with very strong dough (up to 2,000 EU) or highly elastic dough (up to 300 mm).
MetaBridge software streamlines measurements according to all relevant standards and enables remote access, data sharing, and export to colleagues or third-party systems such as LIMS and ERP.
The modular design of the Brabender ExtensoGraph allows a customizable workspace and faster workflows for increased throughput.
Key Features
Flour and Dough Analysis with ExtensoGraph Precision
Natural fermentation cannot be rushed, which is why the ExtensoGraph is designed to test dough extensibility, stretching, and handling under real-life conditions. It fully complies with national and international standards, including ICC, AACCI, and ISO. No shortcuts, no compromises.
Standard compliance and measurement results in ExtensoGraph/Brabender Units (EU/BU) ensure clear and consistent communication across the entire dough analysis value chain.
ExtensoGraph: Custom Configurations for Enhanced Performance
In addition to the all-in-one instrument, the ExtensoGraph is available as a modular system, allowing you to configure workflow steps—balling and long molding, fermentation, and stretching—according to your needs.
Increase throughput with extra balling units (ExtensoPrep), ensure reproducibility with a second stretching hook (ExtensoBase), and enhance fermentation capacity with additional fermentation cabinets (ExtensoFerm). The modular design optimizes lab space and allows flexible placement of modules throughout your workspace.
Streamline Data Transfer with MetaBridge
MetaBridge operating software sets the industry standard, providing comprehensive insights with an intuitive interface that requires minimal training. It simplifies measurements according to key standards with a single click and allows access from any device, anywhere. The correlations add-on enables detailed comparisons across multiple measurements.
By linking multiple instruments and transferring data from the FarinoGraph to the ExtensoGraph, throughput times are reduced and data transcription errors minimized. Data can be easily exported and shared with colleagues or third-party systems such as LIMS, ERP, or email.
Tailor-Made, Efficient Dough Analysis for Experienced Users
With an improved humidity and temperature control system, users can precisely regulate conditions in the fermentation chamber to meet specific test requirements. Compared to previous ExtensoGraph models, a new ultrasonic evaporator maintains stable humidity, preventing water accumulation and reducing cleaning needs. Chamber temperature can be adjusted to compensate for environmental variations from room temperature up to 40 °C.
Additionally, save up to 45 minutes per sample using the only standards-compliant, high-speed method available—making the ExtensoGraph more powerful than ever.
Unique Dough Evaluation Capabilities
The Brabender ExtensoGraph performs testing under real production conditions, handling unconventional doughs with ease. Its enhanced lifting unit enables measurement of very strong doughs (up to 2,000 EU) as well as highly elastic doughs (up to 300 mm). Unlike other methods, it can evaluate doughs with very high or strong gluten content.
The Micro-ExtensoGraph is a specialized conversion kit that significantly reduces sample volume by 260 g. It is ideal for breeders and producers working with high-value raw materials, such as enzymes, and integrates seamlessly with existing 50 g FarinoGraph Mixers.
Effect of Additives on Dough Rheology
The ExtensoGraph method captures the full impact of additives on dough properties over extended measurement periods. Unlike rapid methods, it allows additives to fully interact with the dough, ensuring accurate assessment and preventing dosing errors.
MetaBridge’s correlation feature enables detailed analysis and comparison of how varying additive levels affect flour quality after different proving times, all visualized in the Extensogram.
Specifications
| Sample weight | 300 g of flour + 6 g of salt + distilled water |
| Speed of balling unit | 83 ± 3 min-1 |
| Speed of dough roll | 15 ± 1 min-1 |
| Stretching speed (stretching hook/dough piece) | 14.5 ± 0.5 mm/s |
| Process length of the lifting column | 680 mm |
| Measuring range | 0 EU/BU to 2,000 EU/BU |
| Temperature control | Integrated |
| PC port | USB (4) LAN/Ethernet (2) HDMI (1) |
| Mains connection | 1x 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 |
| Weight | Approx. 115 kg |
Brebender ExtensoGraph
Modular System
- Modular workflow: Separate units for shaping, fermenting, and stretching
- Cost-efficient: Replace only faulty modules instead of the whole system
- Higher throughput: Add extra ExtensoFerm fermentation cabinets
- Time-saving: ExtensoBase with dual stretching units halves test time
- Flexible integration: Combine new units with existing ones without redundancy
Anton Paar Certified Service
Anton Paar’s high standards in service and support include:
- Over 350 manufacturer-certified technical specialists worldwide
- Professional support available in your local language
- Long-term protection of your investment over its entire lifecycle
- 3-year warranty
Contact
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