Chipita S.A. purchased the Extensographs to optimize the quality control of wheat flours used in the production of croissants and other baked products. Photo courtesy of Brabender.
The production of croissants requires particular demands on flour quality, Chipita said.
With the Brabender Extensograph, Chipita can determine the extensibility and resistance to extension of doughs. The company can easily draw conclusions about dough characteristics and bakery product volumes.
With this investment, Chipita said it made another step toward sustainable high-quality baked foods, which meet the highest expectations.
