• Overview
  • Technical data
  • Software



Use the Brabender® Extensograph®-E for measuring the stretching properties of your dough, in particular the resistance to extension and the extensibility, to make reliable statements about the baking behaviour of the dough.

Like no other instrument, the Extensograph®-E shows the influence of flour additives like ascorbic acid, enzymes (proteinases), and emulsifiers and, thus, permits to determine the rheological properties of each flour and to adjust the ”rheological optimum“ for the respective purpose.


Before starting the test in the Extensograph®-E, prepare your sample dough from flour, distilled water, and salt in the Farinograph®

After a certain proving time, the dough is stretched until rupture in the Extensograph®-E. The force exerted is measured and recorded. This procedure is repeated three times. This corresponds to the actual practice in the bread and bread roll production.

The Extensogram recorded on-line, and represented as a color diagram on the monitor, shows the exerted force as a function of the stretching length (time).

The shape of the measuring curve and its variation during the individual proving times, the area below the curve as well as the numerical values of the different evaluation points, allow to make reliable and reproducible statements as to the flour quality and the suitability of the flour for a certain task. Furthermore, the influence of flour additives on the flour characteristics can be made evident.

The Extensogram includes

• Resistance to extension
• Maximum
• Area below the curve (energy)
• Ratio number (extensibility/resistance)
• Ratio number Db/Max (extensibility maximum/ resistance)


• Long test duration - results close to practice
• Applicable for all kinds of wheat flour
• Determination of the rheological optimum
• Optimization of wheat and grain mixtures
• Shows the influence of additives
• PC connection by USB

Additional images

Extensograph dough stretching Extensogram Extensogram Schematic with points indicated Extensogram profile normal Extensogram profile high Extensogram profile low Extensogram additive influence Extensograph®-E

click pictures to magnify


Sample weight 300 g of flour + 6 g of salt + distilled 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 electronic
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


Use the powerful correlation program to compare diagrams and results of up to 10 tests with each other. Test conditions and results are contrasted in tables and evaluated statistically. Quick assess trends or irregularities by drawing and printing the Extensograms of a proving time in a single diagram.

Additional images

Extensograph data correlation program

click pictures to magnify

...where quality is measured.