Extensograph-E measures the stretch resistance and elasticity of a dough. By doing this, you establish the rheological optimum in order to achieve the very best baking results.

On the basis of the recorded extensogram, reliable information on rheological dough properties – and therefore later baking results – can be determined. Recognise 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.




  • Determine the rheological optimum for the very best baking results

  • Recognise and determine the effect of flour additives

  • Practice-orientated statements 

  • Flexibility due to customisable, short methods

  • Conforms to all international standards

  • Also available in the ‘Micro-Extensograph’ model for small sample quantities



Why is this important?

- Flour can be checked for application-specific characteristics

- Predict dough properties and bakery product volumes

- Determine gluten strength and bread-making properties of flour

- Influence of flour additives can be made evident


What are the benefits?

- Practice-oriented, international standard procedure

- No production losses due to usage of inappropriate material




Tel (Main): +65 - 6264 4628 | Fax: +65 - 6264 4625