ASHLAND, VIRGINIA, US — Anton Paar has just raised the bar in the culinary science world with the launch of its next-generation dough processing and baking behavior analyzer, the ExtensoGraph.

Food scientists and bakers, get ready to revolutionize your dough testing methods!

Cutting-edge Instrument Design

This cutting-edge instrument optimizes laboratory space with its compact design, featuring a built-in thermostat and an intuitive touchscreen interface powered by the innovative MetaBridge software. The ExtensoGraph's upward-lifting stretching column not only minimizes its footprint but also enhances accessibility, ensuring it doesn't disrupt valuable workspace areas.

Versatile Testing Capabilities

Adaptability is key in any modern lab, and the ExtensoGraph excels in this area. Capable of testing robust doughs with forces up to 2,000 EU/BU or stretching elastic doughs to impressive lengths of around 68 cm, this instrument is primed for versatility.

Customizable Modular Setup

The ExtensoGraph can be customized as a standalone unit or through a modular setup that includes three specialized modules: ExtensoPrep for shaping, ExtensoFerm for fermentation, and ExtensoBase for stretching. This allows labs to tailor their equipment precisely to their specific needs and workflows.

Game-Changing Fermentation Features

The new fermentation chamber paired with the ExtensoFerm module brings a game-changing integrated ultrasonic nebulizer that maintains stable humidity levels while preventing water accumulation. With the MetaBridge software, users can fine-tune fermentation temperatures from standard room conditions up to a precise 40 degrees Celsius. Thanks to automated sampling that triggers tests when the dough is detected, there’s a significant reduction in human error, leading to more reliable results.

Accurate Environmental Monitoring

To ensure unwavering accuracy, the Climate Logger continuously monitors temperature, humidity, and pressure, providing insights into any environmental factors that could disrupt testing. The MetaBridge software further elevates data management capabilities, allowing seamless data exports in various formats, including Excel, CSV, and PDF. It can also connect with other Brabender instruments or third-party systems, making it a powerhouse for laboratory integration.

Enhanced Functionality and Data Logging

Additional functionality includes software-controlled timers and comprehensive fermentation data logging. One of the standout features is the correlation function, which allows researchers to compare Extensograms side-by-side, quickly identifying any quality discrepancies. The ability to overlay multiple trial curves on a single diagram offers a clear visual representation of how different additives, such as ascorbic acid or proteinase, affect proven dough over time.

Micro-ExtensoGraph Add-on

For labs that handle high-cost ingredients like enzymes, the ExtensoGraph also offers the Micro-ExtensoGraph add-on, providing dough testing with smaller sample volumes without compromising accuracy.

Anton Paar's Legacy

Founded in 1922 in Graz, Austria, Anton Paar has cemented its reputation as a leader in scientific measurement technology. With this new release, they're paving the way for bakeries, laboratories, and food manufacturers to achieve unparalleled excellence in their dough formulations and baking processes.

Conclusion

Are you ready to elevate your baking game? Don’t miss out on the opportunity to integrate the ExtensoGraph into your testing regime!