|Payment & Shipping Terms|
|Payment Terms:||L/C, T/T, WU|
|Means of Transport:||Ocean|
Use the Brabender® Extensograph®-E formeasuring the stretching properties of your dough, in particular theresistance to extension and the extensibility, to make reliablestatements about the baking behaviour of the dough.
Like no other instrument, the Extensograph®-E shows theinfluence of flour additives like ascorbic acid, enzymes (proteinases),and emulsifiers and, thus, permits to determine the rheologicalproperties of each flour and to adjust the "rheological optimum" for therespective purpose.
Category: Brabender Extensograph