Anton Paar Presents Advanced Quality Control Solutions at iba 2025

At iba 2025, Anton Paar will exhibit under the theme Advanced Quality Control, highlighting technologies that support quality assurance across baking and food production.

The company will spotlight several key instruments, including the Brabender ExtensoGraph and ViscoQuick, which provide detailed insights into dough performance and viscosity. Also on show: the Anton Paar ViscoQC for optimizing flow consistency in fillings and coatings, the Litesizer for precise particle size analysis of powders and emulsions, and the MCR Rheometer for advanced rheological testing of bakery applications such as whipped creams, glazes, and coatings. Additional systems for analyzing oxidation stability, sweetness, and consistency will also be demonstrated.

Live demonstrations at the stand will cover dough analysis, viscosity control, rheology, and more.

New Launch: Brabender ExtensoGraph

Making its debut at iba is the next-generation Brabender ExtensoGraph. Building on the Extensograph-E, the new model delivers enhanced precision in measuring dough stretching and processing properties. Upgrades include improved temperature and humidity control, compliance with ISO, AACCI, and ICC standards, and the ability to analyze very strong or elastic doughs.

Key features include:

• High-speed test method compliant with international standards

• Integrated MetaBridge software for real-time monitoring and customized reporting

• Modular or all-in-one configuration options

• Stable fermentation with adjustable temperature and humidity

Adapting to Market Trends

Anton Paar is aligning its technology portfolio with current trends in the baking industry, including health-focused innovation, sustainability, and automation.

Key focus areas for 2025 include:

• Consistent Quality Control: Tools like the MCR rheometers, Brabender ExtensoGraph, ViscoQuick, Litesizer, and MT-CA moisture analyzers support uniform product quality.

• Ingredient Adaptability: With rising use of whole grains, fibers, and plant-based ingredients, Anton Paar’s instruments ensure performance and consistency.

• Flavor & Texture Innovation: Equipment like the MCR series and Litesizer assist in optimizing mouthfeel and texture, catering to growing demand for novel flavor combinations and textural contrast.

• Automation & Efficiency: The AP Connect software enables centralized data access and streamlined lab workflows, improving speed and minimizing human error.

“Our innovation is shaped by close collaboration with customers,” says the company. “We aim to integrate seamlessly into lab environments, boost productivity, and expand our reach into new sectors.”

First Joint Appearance with Brabender

For the first time at iba, Brabender will present itself under the Anton Paar umbrella, following its 2023 acquisition. The joint portfolio now includes a broad range of devices that simplify quality control across all stages of food production — from dough analysis and ingredient optimization to shelf-life prediction and flow behavior assessment.