Brabender Extensograph from Depart: Reliable Precision in Dough Analysis
Through our solution partnership with Anton Paar, we continue to offer the milling and baking industry high-quality second-hand Brabender devices backed by the Depart guarantee.
As Depart, we recently announced that our partnership with Anton Paar has elevated our laboratory technology portfolio to global standards. We are now bringing high-quality Brabender devices to our customers in Türkiye with the full Depart guarantee. We currently have two high-quality second-hand Brabender devices in stock. In our January blog post, we introduced the Farinograph from this series. In this article, we are now focusing on the second device we offer to our customers: the 2014 model Brabender Extensograph.
Real-Condition Dough Testing: The Brabender Extensograph Difference
Designed specifically to precisely determine extensibility and resistance properties in flour and dough analysis, the Brabender Extensograph is a classic reference system widely accepted in the industry. Fully compliant with international standards such as ICC 114-1, AACC 54-10.01, and ISO 5530-2, the Extensograph simulates real-life conditions to reflect dough behavior with the highest accuracy and reliability.
The 2014 second-hand model currently in our stock brings the classic Brabender Extensograph method. This method allows results to be expressed in Extensograph Units (EU) or Brabender Units (BU), enabling clear and comparable communication among all stakeholders in the sector.
The Extensograph delivers consistent and reliable results even with extremely strong and highly elastic doughs. It is an ideal solution especially for laboratories that want to observe the effects of additives such as enzymes, oxidants, and reductants on dough properties over extended measurement periods.
Why the Industry Prefers Extensograph
Short-duration rapid test methods may fail to fully reveal the effects of certain additives. The Extensograph, with its extended measurement time, exposes the true impact of additives on dough. This helps prevent incorrect dosing while facilitating the determination of optimal formulations.
With MetaBridge software integration:
- Standard selection becomes much more practical
- Detailed comparisons visualize the impact of different additive dosages and proofing times on flour quality
- All data is clearly mapped on the Extensogram – the special diagram/chart type that graphically displays the Brabender Extensograph measurement results
- Data sharing and reporting processes are accelerated
2014 Model Brabender Extensograph System Technical Specifications
- Sample preparation: 300 g flour + 6 g salt + distilled water
- Rounding unit speed: 83 ± 3 min⁻¹
- Dough stretching speed: 15 ± 1 min⁻¹
- Extension speed (extension hook/dough piece): 14.5 ± 0.5 mm/s
- Sample capacity: 6
- Software: MetaBridge
- Temperature control: External heated/cooled circulator
- Computer connection: External computer
- Power supply: 1× 230 V 50/60 Hz + N + PE, 2.5 A. 1× 115 V 50/60 Hz + PE, 3.5 A
- Dimensions (W × H × D): 850 mm × 450 mm × 630 mm
- Weight: Approx. 75 kg
These specifications ensure the device can be comfortably used in laboratory environments while maintaining stable performance over many years.
Add Value to Your Laboratory with the Depart Guarantee
At Depart Spares, we keep delivering innovative, reliable, and customer-oriented solutions to the milling and baking industry. Thanks to our partnership with Anton Paar, you can now access the advanced technology of second-hand Brabender devices at an attractive price — fully backed by the Depart guarantee.
Whether you want to discover other solutions that maximize your investment returns and raise your laboratory quality, or simply get detailed information about the 2014 Brabender Extensograph or Farinograph units we currently have in stock, feel free to reach out: info@departspares.com
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