Rheometer Extensograph-E

Available on backorder



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.

SKU: BRA-Extensograph-E-Rheometer Categories: , Tags: , ,


Sample weight 300 g of flour + 6 g of salt + dest. water
Speed of balling unit 83 ± 3 min--1
Speed of dough roll 15 ± 1 min-1
Speed of stretching hook 14,5 ± 0,5 mm/s
Force measurement electronical
PC port USB
Mains connection 1x 230 V; 50/60 Hz + N + PE; 3.2 A
115 V; 50/60 Hz + PE; 6.3 A
Dimensions (W x H x D)
• instrument with tray holder arms, without rack
• space required (at table edge)
• 850 x 450 x 630 mm
• 850 x 1000 x 630 mm
Weight approx. 75 kg net

Catalogue : PDF  

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Rheometer Extensograph-E

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