Anton Paar and Brabender Bring High-quality Measurement Tech at Anuga FoodTec 

For the first time since the takeover in August 2023, Anton Paar will be presenting the Brabender product portfolio and other high-quality measuring and process technology for laboratories and production at Anuga FoodTec in Hall 5.2, Stand C070.

This year, Brabender and Anton Paar will be among the approximately 1600 exhibitors. The two companies, which have been synonymous with high-quality measurement technology for around a century, have been under one roof since the takeover of Brabender by Anton Paar. In addition to an expanded product range, including extruders, rheometers and viscometers, customers now have access to Anton Paar’s global service and sales network.

With their expertise and focus on quality, Brabender and Anton Paar have made a name their mark as pioneers of future-oriented solutions for the food industry. At Anuga FoodTec 2024 in Hall 5.2, Stand C070, they will be presenting a series of new products and further developments. These include the Brabender TwinLab-F twin-screw

extruder for laboratory-scale product and process development, the Brabender ViscoQuick viscometer and compact rheometers of the MCR-series, the Brabender Convimeter II and L-Rix inline process viscometer, the RapidOxy 100 oxidation stability testers for quality control of oil-based products and fats, and the Ultrapyc gas pycnometer.

The range of applications for these instruments is accordingly wide. “Our instruments can be used in the production of meat substitutes, snacks and bakery products, doughs, pasta, ketchup, puddings and confectionery. They are suitable for quality control of ingredients and processes as well as for recipe development for various products such as flips, candy laces, biscuit fillings or chocolate,” says Matthias Mayser, Head of the Food and Feed Application Laboratory at Brabender.

With the Brabender Convimeter II, viscosity is continuously recorded during the production process. For example, the consistency of pudding in custard pretzels, wafer dough or jam in cooked biscuits can be determined. Users of the instrument have direct access to current viscosity data for production monitoring and quality assurance. The LRix1 inline refractometer measures the concentration of liquids in real time to ensure optimum product quality and yield of fruit and vegetable concentrates such as tomato concentrate or apple juice. It is also applied to check the concentration of sugar in the dissolving phase to determine the optimum process temperature and time.

“While the Convimeter II is used in a continuous process, the ViscoQuick and the MCR rheometer series are used to measure the viscosity of chocolates and fillings in baked goods and snacks on a laboratory scale”, says Mayser.

The Brabender ViscoQuick viscometer is the ideal instrument for characterizing chocolate raw materials in chocolate production, such as cocoa butter, cocoa mass and nut paste: “It determines the crystallization behavior of the raw materials under shear and their rheological properties,” summarizes Mayser. As the ViscoQuick’s expertise has especially been proven for the analysis of starch-based raw materials, the device is of great benefit for applications in the baking and pasta industry, as the ratio of starch to flour is important for the quality and properties of baked goods. The innovative solution optimizes quality assurance and efficiency in bakery and pasta production. With an analysis time of just ten minutes thanks to its high heating and cooling rates (20 °C / 15°C) and the ability to cool down to 20 °C and below, the ViscoQuick enables rapid testing of starch-based raw materials and final products. Its user-friendly operation and intuitive menu navigation make it an ideal tool in laboratories and production environments. The two compact rheometers in the MCR-series – MCR 72 and MCR 92 – are the perfect complement to the ViscoQuick for determining the texture and consistency of food products. With their compact size they can be used for several materials in liquid (e.g. oil, emulsions, syrup) , visco-elastic (e.g. molasses, melted chocolate, pudding) or solid (e.g. food powders, biscuits) state.

Meat substitutes and other pulse-based products such as pasta or lentil snacks can be developed by extrusion with the TwinLab-F 20/40. This twin-screw extruder makes it possible to optimize and develop new recipes for a wide range of foodstuffs, including snacks, breakfast cereals and pasta or confectionery products on a laboratory scale.

By adapting the recipe or process parameters such as screw speed, temperature and shear, in order to identify the ideal properties for the desired product and production process. This enables users to realize a wide range of product innovations, including chewing gum without plastic or chocolate rice.

The Ultrapyc gas pycnometer is applied for a wide range of pasty, lumpy or sticky foods. It determines the density of solid and semi-solid materials for monitoring purity, consistency and formulation. Cheese, chocolate, dough, sausage and jam are just a few examples of possible applications.

Visitors to the booth will also have the opportunity to talk to Anton Paar’s product experts, hold individual consultations and gain insights into the future of food technology.


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