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Reliably determine rheological dough properties via stretch resistance using the Extensograph-E

Meaningful dough examinations for achieving best baking results


On the basis of the recorded extensogram, reliable information on rheological dough properties – and therefore later baking results – can be determined. Recognise and determine the effects of flour additives, such as for example enzymes or ascorbic acid, and flexibly adapt the short methods to your own particular application.

Accessories Extensograph-E