EXTENSOGRAPH® -E 

The Brabender® Extensograph®-E measures the stretching properties of dough, in particular its resistance to extension and its extensibility, to make reliable statements about the baking behavior of the dough. It is the standard instrument for measuring flour quality based on a few factors: stretching behavior, baking characteristics, influence of additives and rheological optimum.

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C.W. Brabender® Instruments, Inc. manufactures equipment designed for measurement of rheology, viscosity, laboratory scale compounding, processing development, extrusion, moisture of various polymers, mixing applications and testing of physical properties and qualities of ingredients. Brabender® machines offer reliability, easy handling and fast test execution for a variety of applications.

C. W. Brabender Instruments, Inc. - Food Division目前只在以下作出标识的区域展示其产品资料:

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