Anton Paar’s new ExtensoGraph enhances dough processing efficiency

USA – Anton Paar, a global leader in precision measurement instruments, has unveiled its latest innovation, the next-generation ExtensoGraph, designed to enhance dough processing and baking behavior analysis. 

Combining cutting-edge technology with modular flexibility, the ExtensoGraph offers unparalleled precision and efficiency for food scientists, researchers, and manufacturers.

The instrument’s all-in-one design integrates a built-in thermostat, a PC with MetaBridge software, and a touchscreen interface, optimizing laboratory space without compromising functionality. 

The innovative upward-lifting stretching column minimizes the instrument’s depth, ensuring it fits seamlessly into various laboratory setups while avoiding interference with storage or walkways.

Adaptable to different testing requirements, the ExtensoGraph handles exceptionally strong doughs (up to 2,000 EU/BU force) and elastic doughs capable of stretching approximately 68 cm. 

For increased versatility, it is available as a standalone unit or divided into three modular components: ExtensoPrep for shaping, ExtensoFerm for fermentation, and ExtensoBase for stretching.

Precision in fermentation and data management

The ExtensoFerm fermentation chamber features stable humidity control and an ultrasonic nebulizer to minimize water buildup. 

With an adjustable fermentation temperature ranging from room temperature to 40°C, the chamber ensures optimal conditions for consistent results. Automated tests, triggered by light barriers, reduce human error and enhance reliability.

To further guarantee accuracy, the ExtensoGraph monitors critical environmental factors such as temperature, humidity, and pressure. 

The Climate Logger ensures high-quality results by identifying and addressing environmental variables affecting the tests.

The instrument’s MetaBridge software simplifies data management by allowing exports in standard formats like Excel, CSV, and PDF. 

It also integrates seamlessly with other Brabender instruments or third-party systems such as ERP and LIMS. Live monitoring is available via desktop or mobile devices, enhancing workflow efficiency.

Advanced analytical features

MetaBridge software offers powerful analytical tools, including correlation functions to compare Extensograms, quickly identifying quality deviations.

It also offers overlay capabilities for long-term testing of baking agents, visualizing the impact of additives such as ascorbic acid or proteinase, and auto-smoothing measurement curves for enhanced clarity in data interpretation.

For laboratories working with high-cost materials like enzymes, the Micro-ExtensoGraph add-on facilitates dough testing with smaller sample volumes. 

This feature is particularly beneficial for minimizing waste without compromising data accuracy.

Supporting innovation in dough analysis

Founded in Graz, Austria, in 1922, Anton Paar has established itself as a market leader in fields such as rheometry, viscometry, and density measurement. 

With the launch of the new ExtensoGraph, the company continues its legacy of innovation, offering food professionals a comprehensive solution to optimize dough testing and ensure consistent product quality.

The ExtensoGraph’s modularity, precision, and user-friendly features position it as a vital tool for laboratories dedicated to advancing dough analysis and baking technology.