Before starting the test in the Extensograph®-E, prepare your sample dough from flour, distilled water, and salt in the Farinograph® After a certain proving time, the dough is stretched until rupture in the Extensograph®-E. The force exerted is measured and recorded. This procedure is repeated three times. This corresponds to the actual practice in the bread and bread roll production. The Extensogram recorded on-line, and represented as a color diagram on the monitor, shows the exerted force as a function of the stretching length (time). The shape of the measuring curve and its variation during the individual proving times, the area below the curve as well as the numerical values of the different evaluation points, allow to make reliable and reproducible statements as to the flour quality and the suitability of the flour for a certain task. Furthermore, the influence of flour additives on the flour characteristics can be made evident.
Fill your flour / water suspension into the heated measuring mixer where it is subjected to a defined mechanical stress by the rotating mixer blades which are driven by a motor, carried in a pendulum bearing. The resistance of the dough against the blades, which depends on the viscosity of the dough, causes an opposite deflection of the motor housing. This deflection is measured as torque and recorded and plotted on-line as a function of time in a clear color diagram.
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