Grain and oil food analysis using Brabend tensile tester from Germany

The latest generationGrain and oil food analysis using Brabend tensile tester from GermanyAdopting cutting-edge technology to achieve precise dough analysis. Its advantage lies in the dough analysis language it can meet:BrabenderandExtensoGraphNational and international standards for stretching, ductility, and processing of units. Make reliable statements about the processing characteristics in production and the quality of dough in the oven. The humidity and temperature management system allows you to precisely control the temperature and humidity conditions in the fermentation chamber to meet your specific testing requirements.

BrabenderStretching machine is the second stage of the famous flour three-phase evaluation system, which can describe the production of baked or noodle products. can be paired withBrabenderPowder analyzer (first stage) andBrabender Combination of viscosity analyzer (third stage).

Grain and oil food analysis using Brabend tensile tester from GermanyWorking principle: Simulate real production conditions and record all complex biochemical processes, so you can trust your results.

1. Knead dough

Translate into EnglishBrabenderThe dough made in the dough analyzer is divided into two dough blocks and weighed, with each dough block weighing150 gTo conduct dual measurements. Put them into the kneading device and make dough.

2. Rubbing strips

Then put the kneaded dough into the kneading device Made into strips.

3. fermentation

Place the dough block into the fixture and secure it. Then store them in the fermentation cabinet and adjust the temperature in each fermentation cabinet 30 ℃, continuous 45 minute.

4. stretch

Fix the clamp containing the dough in the device. Stretch the dough downwards with a hook, whileBrabenderStretching instrument Record numerical values. Repeat the process three times. The final measurement describes the stretching behavior of the dough during the baking process.

Brabant, GermanyBrabender ExtensographThe characteristics of the tensile tester:

Compact design

Independent units: computer, touch screen, andMetaBridgeSoftware integration, plug and use as needed

Built in heating system, no need for external thermostat: the device can be heated in less than an hour, minimizing preparation time

Optimized and space saving stretching device that can be lifted upwards to prevent clogging of laboratory storage space

Each work step adopts a modular system

ExtensoPrepSuitable for rounding and shaping dough into long strips

ExtensoFerm: Suitable for dough fermentation

External.Equipped with a hook module with a computer, touch screen, and software for measuring ductility

automation

BrabenderPowder Tester The preparation parameters on will be automatically transmitted

Built in software timer can monitor fermentation duration

The built-in grating can recognize individual process steps, making operations simpler and faster

Higher specifications

Increased torque and stretch length. Can measure any type of dough, whether extremely hard (up to)2000 EU）Still very elastic (about)68 cm）

Improve fermentation conditions

The new ultrasonic atomizer in the fermentation chamber can maintain a stable humidity level, prevent water accumulation, and reduce cleaning work

The temperature compensation function of the hair awakening box can be adjusted according to the room temperature 40 ℃ Adjustment of different environmental conditions within the scope

Brabant, GermanyBrabender ExtensographThe Stretcher'sMetaBridgeWork software:

MetaBridgeSimply click on the operating software to measure according to your preferred red standard. Access your measurement results from any device and location. Connecting multiple instruments, including transferring data fromBrabenderPowder analyzer transfers toBrabenderStretching machine reduces turnover time and minimizes errors to the greatest extent possible. You can also export and share data with colleagues and third-party systems (e.gLIMSTheERPOr via email).

Brabant, GermanyBrabender ExtensographTechnical parameters of the tensile tester:

Sample weight:300 gflour+ 6 gsalt+distilled water

Grouping device speed:83 ±3 min

Dough kneading speed:15 ±1 min

stretching speed ：14.5 ±0.5 mm/s

Extension length of lifting column:680 mm

Measurement range:0-2,000 EU/BU

Temperature control: integrated

Computer port:USB (4) LAN/Ethernet (2), HDMI (1)

Power connection:100…240 V，50/60 Hz，0.24 kW，1.0…2.4 A

Size (width)xtallxDeep):840 mm x 720 mm x 500 mm

Weight: Approximately115 kg

AttachmentBrabender微量拉伸装置

Standard (Example Selection)

ICC-standard114/

AACCmethod54-10.01

ISO 5530-2

DIN EN ISO 5530-2

CEN EN ISO 5530-2

NF V03-717-2

NF EN ISO 5530-2

GOST ISO 5530-2

OENORM EN ISO 5530-2

SN EN ISO 5530-2

BS EN ISO 5530-2

UNE-EN ISO 5530-2

CCAT 03

CCAT 16

Agsa 06 - 01

IRAM 15856

GB/T 14615

GB/T 35994

TCVN 7848-2

ExtensoPrep