The Brabender Farinograph-TS and Extensograph-E are widely used in flour mills, bakeries, cereal laboratories, food research institutions and quality control laboratories to evaluate important rheological properties of flour and dough.
As part of the Brabender testing system, the Farinograph evaluates flour water absorption and dough mixing characteristics, while the Extensograph-E evaluates the stretching properties of dough. Together, these instruments provide valuable information for flour quality control, formulation and process optimization.
We have these in our stock right now, no need to wait and never been opened before.
Competitive Price
Competitive Pricing
We offer attractive prices for brand new Brabender Extensograph-E and Farinograph-TS, providing a cost-effective solution for professional flour quality testing.
Brand New Equipment
The equipment we offer is brand new, providing customers with a reliable solution for establishing or upgrading their flour testing laboratory.
Professional Flour Testing Solution
The Farinograph-TS is designed for flour water absorption and dough mixing analysis, while the Extensograph-E evaluates dough stretching properties. Together, they form an important part of a professional flour and dough quality testing system.
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