Anton Paar launches advanced dough processing analyzer: The new ExtensoGraph
USA – Anton Paar, a global leader in precision measurement instruments, has introduced the next generation of its renowned dough processing and baking behavior analyzer, the ExtensoGraph.
Founded in 1922 in Graz, Austria, Anton Paar has established itself as a market leader in the measurement of density, concentration, dissolved carbon dioxide, rheometry, and viscometry.
With the introduction of the new ExtensoGraph, the company sets a new standard for dough processing analysis, offering food scientists, researchers, and manufacturers a comprehensive tool for optimizing product quality and consistency.
This innovative instrument is designed to optimize laboratory space while delivering unparalleled performance in dough testing, making it an essential tool for the food science industry.
The new ExtensoGraph features an all-in-one design, integrating a built-in thermostat, a PC with MetaBridge software, and a touchscreen interface.
Its compact, upward-lifting stretching column reduces instrument depth, allowing for flexible lab placement without obstructing storage areas or walkways. Adaptable in height, the ExtensoGraph can handle both exceptionally strong doughs, capable of withstanding up to 2,000 EU/BU force, and elastic doughs, stretching up to 68 cm.
According to the company, one of the standout features of the new ExtensoGraph is its modular design, offering flexibility in laboratory setups.
It is available as a standalone unit or as three distinct modules: ExtensoPrep for shaping, ExtensoFerm for fermentation, and ExtensoBase for stretching. This modularity allows for customization based on specific testing needs, making it versatile for various dough processing applications.
The ExtensoFerm fermentation chamber enhances the instrument’s performance, maintaining stable humidity and minimizing water buildup with an integrated ultrasonic nebulizer.
Temperature control is also improved, with the fermentation temperature adjustable from room temperature up to 40°C. Automated dough shaping and stretching tests are triggered when light barriers detect the dough sample, reducing human error and ensuring consistent, repeatable results.
For accurate and reliable testing, the ExtensoGraph consistently monitors critical environmental factors such as temperature, humidity, and pressure. The built-in Climate Logger ensures high-quality results by identifying any environmental deviations that may affect measurements.
MetaBridge software, which is included with the ExtensoGraph, simplifies data management and enhances workflow efficiency.
It allows users to export measurement data in common formats like Excel, CSV, and PDF, and also supports integration with other Brabender instruments or third-party systems, such as ERP, LIMS, and OPC UA.
With real-time monitoring via desktop or mobile devices, the MetaBridge software provides live updates on measurement results, streamlining data analysis and improving decision-making.
The software also includes advanced features, such as software-controlled timers, fermentation data logging, and auto-smoothing of measurement curves.
The correlation function allows users to compare Extensograms directly, quickly identifying quality deviations. For those testing the long-term effects of baking agents, such as ascorbic acid or proteinase, the software offers the ability to overlay curves from multiple trials, making it easy to analyze the impact of different additives on dough quality.
For labs working with high-cost ingredients like enzymes, Anton Paar has developed the Micro-ExtensoGraph add-on. This feature enables testing with smaller sample volumes, making it ideal for labs that require precise measurements while minimizing the use of expensive raw materials.
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