BRABENDER – Germany
FOOD AND FEED – Solutions for quality testing and development of food and animal feed
Analyze the processing properties of your food or feed raw materials with the highest quality technology.
Farinograph – TS
The Farinograph-TS rheometer provides you with a reliable, reproducible picture of the water absorption and kneading properties of flours, in consideration of international standards. Compliant with different international standards and methods. Automated process monitoring based on reference measurements
Extensograph – E
Reliably determine rheological dough properties via stretch resistance using the Extensograph-E. Recognize 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. Comparability through ISO, AACC and ICC.
Moisture Tester MT-CA
An electronic moisture meter that works on the principle of heat drying in circulating air (oven drying method). In this method, the sample’s loss of weight resulting from the drying procedure is determined.There is no need for calibration, cooling times and the weighing of sample quantities, which results in enormous time savings.
The Brabender ViscoQuick measures the rheological properties of fluids, slurries, cremes, sauces and pastes at variable shear and temperature conditions for a wide range of applications. Additionally, the gelatinization and cooling behaviors of various kinds of starch and starch-containing products can be measured.
Amylograph – E
The Amylograph-E provides you with a reliable, reproducible picture of enzyme activity (α-amylases) in flours and whole grains. This enables you to make statements on flours’ suitability for baking and control the dosing of, for example, baking malt or enzyme preparations.No enzyme damage before measuring.
The Brabender Micro Visco-Amylo-Graph measures temperature-dependent and time-dependent viscosity properties, especially of flours, starches and other materials. Furthermore, it also provides you with information on enzyme activity (α-amylases). Combine the functions of Viscograph – E and Amylograph -E
Viscograph – E
The Viscograph-E provides you with a complete picture of the gelatinisation behaviour of starches and all types of modified starches. Viscograph-E has been the worldwide standard device for temperature-based and time-based measurement of the viscosity of starch and products containing starch.
Glutograph – E
The Glutograph-E enables you to measure viscoelastic properties by shearing the sample. It determine the quality of wet and dry gluten or of dough, for example. With its touch screen, compact design and short measurement times, the Glutograph-E is an easy and user-friendly solution for inspecting gluten quality and dough quality.
GlutoPeak measures the gluten quality of whole grain, flour, vital gluten and baking mixtures. The results provide evidence of suitability for various intended purposes.Analysis using GlutoPeak is intended as a quick method for determining quality of grains in incoming goods departments.
Sample preparation of grain with new, easy to clean design. The laboratory mill creates laboratory flours in a multi-stage process. The flour samples are especially close to meeting real world conditions, and are virtually the same as commercially produced flours. It can create flour samples from wheat, spelt, rye, barley and rice.
The laboratory mill creates laboratory flours in a multi-stage process. The flour samples are especially close to meeting real-world conditions, and are virtually the same as commercially produced flours. It can create flour samples from wheat, spelt, rye, barley and rice. On average, 8–10 kg can be milled per hour.
This versatile mill shreds fibrous, tough and firm materials to adjustable degrees of fineness, enabling you to prepare sample material for further analyses.The Rotary Mill enables you to mill a multitude of materials at your preferred degree of fineness. Sieves and blades are easy to change. Adjustable degrees of fineness.
This special mill was developed for preparing samples of grain for the Zeleny sedimentation test. This analysis provides you with reliable statements on the baking properties of flour and grain.The laboratory mill grinds and sifts 100 g of the product to be processed in about 3 minutes – fully automatically.
Break Mill SM 4
A universal, compact and robust laboratory mill. Among other things, this solution is ideal for milling grain. Use this solution to process wheat, rye, barley, oats, rice and maize, as well as pseudocereals, pulses, spices, coffee, pasta, and many other materials. Wide range applications. Minimal grist heating
With this solution, you can reliably and gently separate particles of flour that are still stuck to the bran. This enables you to increase the yields obtained with your Quadrumat Junior or Quadrumat Senior by up to around 10 %. Excellent separation performance. Equipment is designed to be maintenance free.
Food-grade twin screw lab extruder
TwinLab-F 20/40A standalone solution for food extrusion at lab scale. Modify and texturise various materials, such as for example proteins, starch, fish feed, cereals and pasta.
The TwinLab-F 20/40 scores highly for being a compact extrusion solution with an integrated drive. This space-saving and economical solution processes the widest range of different materials. Develop new formulas and standards or simulate processes exactly to scale.
Directly and Indirectly expanded products:
Directly-expanded products such as flips, balls, cereals, flatbread.
Indirectly-expanded products: snacks, face (pellets in the shape of figures)
Formed / Gelatinized Products, Dry/Heat Moisture Protein Texturization – TVP
Formed Products: noodles/pasta, fruit strings and strips.
Gelatinized products: noodles
Dry/High Moisture Protein Texturization – TVP: texturized protein chunks, flakes, strips, burger patties, stews, nuggets, pasta sauces, sausage rolls, burritos.