The application of constant flour qualities is of decisive importance for the milling and baking industries.

Different baking products make different demands to the flour quality. Use the Extensograph for measuring the stretching properties of your dough, in particular the resistance to extension and the extensibility,to make

reliable statements about the baking behavior of the dough.

The Extensograph shows the influence of flour additives like ascorbic acid, enzymes (proteinases), and emulsifiers and, thus,permits to determine the rheological properties of each flour and to adjust the "rheological optimum" for the respective purpose.

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 permit 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.