ICC-Standard no.

114/1
AACC Method no. 54-10.01
ISO 5530-2
Extensograph -E ®

For measuring the flour quality

and stretching behaviour
of dough
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Reliable
Reproducible
Extensograph-E

Test procedure The Extensogram

Before starting the test in the The Extensogram, recorded online is made evident by following
Extensograph-E, prepare your and represented as a color diagram parameters:
sample dough from flour, distilled on the monitor, shows the exerted • Shape of the measuring curve
water, and salt in the Farinograph. force as a function of the stretching
This ensures objectivity and repro- length (time). • Area below the curve
ducibility during dough preparation The quality of flour and additives • Numerical values of the
and a constant starting consistency. evaluation points
After a certain proving time, the
dough is stretched until rupture
in the Extensograph-E. The force
exerted is measured and recorded.
The application of constant flour
This procedure is repeated three
qualities is of decisive impor-
times.
tance for the milling and baking
industries. Different baking pro-
ducts require different demands
regarding the flour quality.
Use the Brabender Extenso-
Standard and
graph-E for measuring the stret- short method
ching properties of your dough, There are several standards descri-
in particular the resistance to bing in detail the Extensograph-E
extension and the extensibility, test procedure:
to make reliable statements
about the baking behaviour of • ICC-Standard no. 114/1
the dough. • AACC Method no. 54-10.01 Extensogram
Like no other instrument, the • ISO 5530-2
Extensograph-E shows the • RACI, GB/T, GOST R, IRAM,
influence of flour additives like FTWG, and others...
ascorbic acid, enzymes (e.g.
proteinases), and emulsifiers and Apart from these standard methods,
thus permits to determine the there are accepted short methods
rheological properties of each which allow to save time with redu-
flour and to adjust the “rheologi- ced proving times that are similar
cal optimum“ for the respective to those in production - the results
purpose. correlate very well with those from
the standard methods.

Testing flour quality:

Menu-guided
• Stretching behaviour of Scheme Extensogram
the dough test procedure
• Baking characteristics The program guides you through
the entire test. Clear on-line dia-
• Influence of flour additives grams show the test progress.
• Rheological optimum The evaluation is not limited to the Automatic test
standard methods - you can, just as evaluation
well, run tests without duplication The Extensogram includes From these values, the rheological
and with any proving times. properties of the respective flour
The software manages the tests of • Resistance to extension (5 cm) and the influence of flour additives
a day and shows for each sample • Resistance to extension (Max.) (ascorbic acid, enzymes, emulsifiers)
which proving times have already on the flour quality can be clearly
• Extensibility
been completed. recognized.
• Area below the curve
(energy) Furthermore, the “rheological opti-
mum“ for the respective applica-
• Ratio number
tion of the flour can be determined
(Resistance 5 cm / extensibility)
and adjusted on the basis of the
• Ratio number (Max.) evaluated data.
(Resistance max. / extensibility)
Extensogram profiles
of different flour qualities

• Strong flour • Light, voluminous baking • Rigid, tough • Results in small pieces of
• Extensible, elastic dough products with a good dough structure dough with poor spring
volume • Poor extensibility
• Suited for long
fermentation processes, • Dough hardly rises
large proving tolerance during proving

• Flour producing a wet, • Narrow fermentation • Flour not suitable for

plastic dough tolerance, dough tends normal baking products
• Soft dough to spread
• Small baking volume

Proving cabinet for Extensograph-E

Capacity increase for

the Extensograph
Additional external proving cabinet The system consists of a tempered
for using with an already existing proving cabinet with 3 fermen-
Brabender Extensograph or tation chambers, as well as the
Extensograph-E. Tempering to appropriate tray supports, dough
30 °C takes place by connection trays and clamps.
to a thermostat.

Proving cabinet for Extensograph-E

Mains connection not necessary

Dimensions
740 x 205 x 420 mm
(W x H x D)

Weight approx. 30 kg
Setup possibilities

… where quality is measured.

Extensograph-E

Rheological Influence
optimum of additives
Different products require different
flour qualities and dough proper-
ties. The “rheological optimum“
characterizes the physical condition
of a dough which, under the given
processing conditions, supplies an
optimum baking result.
The diagrams show the effect of
various amounts of flour additives
on the flour quality. 0

Increasing addition of ascorbic acid

no addition
highest addition

Increasing addition of proteinase

no addition
highest addition
Data correlation Extensograph-E
Use the powerful correlation You can quickly assess trends or
program to compare diagrams and irregularities by drawing and prin- Sample weight 300 g of flour + 6 g of salt + dist. water
results of up to 10 tests with each ting the Extensograms of a proving
other. Test conditions and results time in a single diagram. Speed of balling unit 83 ± 3 min-1
are contrasted in tables and evalua-
ted statistically. Speed of dough roll 15 ± 1 min-1

Speed of stretching hook 14.5 ± 0.5 mm/s

Force measurement electronical

PC port USB

1 x 230 V; 50/60 Hz + N + PE; 3.2 A

Mains connection
115 V; 50/60 Hz + PE; 6.3 A

Dimensions (W x H x D)
• instrument with tray 850 x 450 x 630 mm
holder arms, without rack
• space required 850 x 1000 x 630 mm
(at table edge)
15047-E / Brabender NT / Extensograph-E / 10 / 2017

Weight approx. 75 kg net

Data correlation of three flours
Made
in Germany
since 1923

Brabender® GmbH & Co. KG

Brabender agencies all over the world.
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Phone: +49 203 7788-0 TAW Cert All trademarks are registered.
E-Mail: food-sales@brabender.com Zert.Nr.: 18020513 Subject to change of design and
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