Press release

Brabender at iba 2018: Smart workflows and world firsts

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Press release

Duisburg-based Brabender GmbH & Co. KG is debuting its world food-industry firsts at iba 2018 in Munich in line with the Smart Transformation exhibition motto.
What are smart workflows?
A demo lab and a series of innovative, digitally networked devices await visitors to the Brabender Booth 154 in Hall B5. This so-called smart workflow is reflected in this year’s exhibition motto. The automatic transfer of data that results from this smart interlinkage of separate devices increases reliability and at the same time saves time and money.
This is what Brabender is exhibiting at its iba booth
The technology leader in premium quality laboratory devices for the food and chemicals industries is operating a live demo laboratory consisting of the Brabender 3-phase system:
  • Phase 1 – Farinograph: makes statements about the water absorption and kneading properties of dough
  • Phase 2 – Extensograph: provides reliable information about the baking properties of a dough
  • Phase 3 – Amylograph: paints an accurate picture of enzyme activity in flours and whole grains
as well as the
  • GlutoPeak: a fast and reliable method of measuring gluten quality in whole grain, flour, vital gluten and baking mixtures (incorporating Brabender MetaBridge software)
Visitors can also look forward to seeing the Brabender Moisture Tester MT-CA in action – a proven device that can simultaneously analyze up to ten samples.
Innovation made by Brabender – an overview of the highlights
This device is also marking its world debut and will be demonstrated live – a user-friendly, flexible compact extruder that is ideal for developing products and formulations/recipes for food extrusion, protein texturization and TVP (texturized vegetable proteins) purposes.
A new, all-purpose viscometer will also be on show for the first time. This device provides a full picture of the viscosity and gelatinization properties of and enzyme activity in flour, starch, liquids, various viscose and paste-like mixtures used at various production and application stages.
Hot topic – “gluten-free”
At iba Brabender will be showcasing the Farino-Add S 300 for the Farinograph S 300 Kneader, which analyzes the rheological properties of kneadable doughs and gluten-free flours.
The Brabender team looks forward to welcoming you to Booth 154 in Hall B5.
Do you have any questions about this topic? You are very welcome to contact our team of experts:

More information about the Brabender product portfolio can be found under:

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