ASHLAND, VIRGINIA, US — Anton Paar introduced a new generation of its dough processing and baking behavior analyzer, the ExtensoGraph.

The all-in-one instrument optimizes lab space. It features a built-in thermostat, and a PC with MetaBridge software and touchscreen. Its upward-lifting stretching column reduces instrument depth for flexible lab placement and prevents blockage of storage spaces or walkways. Adaptable in height, it handles exceptionally strong doughs (up to 2,000 EU/BU force) or elastic doughs (approx. 68 cm).

ExtensoGraph is available as a stand-alone instrument or three individual modules for shaping (ExtensoPrep), fermentation (ExtensoFerm) and stretching (ExtensoBase). This modular design allows the Brabender ExtensoGraph to be tailored to different laboratory setups.

The new fermentation chamber and ExtensoFerm ensure stable humidity and reduced water buildup due to an integrated ultrasonic nebulizer. Via the MetaBridge software, the fermentation temperature can be adjusted from room temperature up to 40 degrees. Dough shaping and stretching tests automatically start when light barriers detect the dough sample, minimizing human error and improving consistency. By consistently monitoring temperature, humidity, and pressure, the Climate Logger ensures quality results and pinpoints environmental reasons for any deviations in measurement.

The MetaBridge software enhances data management, exporting measurement data in standard formats such as Excel, CSV, PDF, and connecting with other Brabender instruments or third-party systems (e.g. ERP, LIMS, OPC UA). It’s the standard software for new-generation Brabender instruments and provides live monitoring of measurement results through any desktop or mobile device via web browser. For the Brabender ExtensoGraph, it features software-controlled timers, fermentation data logging, and auto-smoothing of the measurement curve.

The correlation function allows comparison of Extensograms directly to quickly spot quality deviations. For testing the long-term effect of baking agents such as ascorbic acid or proteinase, this add-on permits overlaying curves from multiple trials with different flour and additive ratios in a single diagram. This makes it easy to visualize the impact of additives over different proving times.

The Brabender ExtensoGraph also features the Micro-ExtensoGraph add-on, enabling dough testing with smaller sample volumes, ideal for labs working with expensive ingredients like enzymes.