Brabender Dough Stretching Properties ...
On the basis of the recorded extensogram, reliable information on rheological dough properties – and therefore later baking results – can be determined. Recognize and determine the effects of flour additives, such as for example enzymes or ascorbic acid, and flexibly adapt the short methods to your own particular application.
To contact Anton Paar Australia about Brabender Dough Stretching Properties Analyser | ExtensoGraph E use Get a quote.
On the basis of the recorded extensogram, reliable information on rheological dough properties – and therefore later baking results – can be determined. Recognize and determine the effects of flour additives, such as for example enzymes or ascorbic acid, and flexibly adapt the short methods to your own particular application.
To contact Anton Paar Australia about Brabender Dough Stretching Properties Analyser | ExtensoGraph E use Get a quote.
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