Brabender

Study: Analysis of pulse flour gelatinization

13 April 2021 | By Brabender

In this case study, the gelatinization behavior of different pulse flours was determined with the Brabender ViscoQuick universal viscometer.

Study: Cooking and cooling behaviour of puddings

13 April 2021 | By Brabender

In this case study, the properties of vanilla pudding mixes, esp. starch gelatinisation and consistency, were investigated under various conditions.

Application Note: Starch analysis with the Brabender ViscoQuick

13 April 2021 | By Brabender

This technical note shows how to analyze the starch quality of different batches or starch types in a short period of time (approx. 10 min.).

Manual: Production of meat analogues through HME

13 April 2021 | By Brabender

This handbook shows how meat analogue products can be developed through a high moisture extrusion process using a Brabender twin-screw lab extruder.

Brabender GmbH & Co. KG

Whitepaper: Method for analysing vital wheat gluten

13 April 2021 | By Brabender

Based on an aggregation of the gluten contained in wheat flour, a quick method for assessing the quality of dry vital wheat gluten has been developed.

Brabender to present its Allround Solutions at IBA

6 August 2015 | By Victoria White

Under the motto Allround Solutions, Brabender will present its solutions for the quality control of flour, dough, starch and other materials at IBA 2015...

Brabender® supports Hoppenlau school’s lab with measuring mixer for Farinograph®-AT

28 July 2014 | By Brabender

Brabender® GmbH & Co. KG has equipped the Farinograph®-AT in the Hoppenlau school’s laboratory with a new measuring mixer...

New managing director joins Brabender®

3 July 2014 | By Brabender®

As a new Managing Director at Brabender®, Stephan Lange has just taken up his duties in June 2014...