Extensograph-AT

Titen Extensograph-AT is specifically designed to measurethe dough stretch characteristics of wheat flour, evaluate the quality of theflour, and study the effects of additives such as vitamin C, protease, and emulsifiers on the dough.

Applicable standards:

• ICC-Standard no. 114/1

• AACC Method no. 54-10.01

• ISO 5530-2

• GB/T 14615、GB/T 35994         

• RACI、GOST R、IRAM、FTWG

（Proving cabinet for Extensograph-AT）

Extensograph-AT Test Procedure:

1. Preparation the dough uses Farinograph under standardconditions

2. Roll the dough into a ball in a kneading chamber(Uniform、circular)

3. Shape the dough in a condenser (Uniform、sheet)

4. Let it rise in a prover（Constant temperature、30-60min）

5. Stretch it in the stretching unit of the Extensograph-AT,procedure repeat 2-3 times

The stretch properties of dough, especially the stretchresistance related to the stretch properties, ensure that its products meet thehigh-quality requirements of the baking industry, which is crucial forcontrolling production consistency and improving product characteristics.

In addition to evaluating the quality of flour, it canalso be used to study the effect of additives on the gluten structure.

Research institutions in universities, researchinstitutes, and food enterprises can use the Extensograph-AT to study newvarieties of flour and flour products, improve recipes and processes, optimizeproduct properties and production procedures, in order to produce high-quality bread and other baked goods that meet market demands.

Extensograph-ATHighLights:

• Integratedmachine design, no external computer required

• German HBMmeasurement system.(Data and standards are globally applicable)

• There are 4 proverwith a total of 8 sample racks

• Thesoftware in the provers have a timing and reminder function

• Thebuilt-in computer supports remote communication

Compatiblewith multiple laboratory management systems

Softwareautomatic test and evaluation function:

•Record onlineand represent it with a color graph

• It shows thefunctional relationship between the applied force and the stretching length(time)

• Measure theshape of the curve

•Stretch area

• Evaluate thevalue of the point

• Resistance toextension R5

• Resistance toextension(Max.)

• Extensibility

•Area below thecurve (energy)

•Ratio number (Resistance 5 cm/ extensibility)

• Ratio number (Resistancemax / extensibility)

•Data comparisonand analysis

Other Technical Data：

•Host control system: Touch screen or external display, keyboard and mouse.

•Speed of balling unit: 83±1 rpm

•Speed of dough roll: 15±1 rpm  

•Prover temperature: 30±0.2°C

•Force measurement: German HBM, accuracy 0.2%

• Speed of stretching hook: 14.5±0.2 mm/s