Brabender Showcases as an Anton Paar Brand at iba 2025

Following its acquisition by Anton Paar in August 2023, Brabender is making its first appearance as an Anton Paar brand at iba 2025 in Düsseldorf. As the leading global trade fair for bakery, confectionery, and snacks, iba provides the perfect platform for Brabender to present its cutting-edge measurement and testing solutions. Now backed by Anton Paar’s extensive expertise in measurement technology, Brabender’s expanded portfolio offers innovative devices that optimize food production processes and enhance quality control.

From perfecting dough performance and analyzing particle size for ingredient fine-tuning to predicting shelf life and controlling flow behavior, Brabender’s solutions help businesses meet the highest quality standards in food manufacturing.

Optimize Your Production with Brabender’s Precision Technology

How is the water absorption capacity of flour determined?
The Brabender FarinoGraph accurately measures flour’s water absorption capacity and analyzes dough rheological properties. It is widely used in flour mills and industrial bakeries to ensure consistent quality throughout production.

How can you ensure optimal dough performance during processing and baking?
The Brabender ExtensoGraph tests dough under real-life conditions, meeting global quality standards and ensuring data acceptance across the entire value chain using internationally recognized ExtensoGraph/Brabender Units.

How do you adjust the gelatinization properties of flour to meet customer specifications?
The Brabender ViscoQuick is a high-speed digital torque viscometer, 25% faster than comparable devices. It measures gelatinization properties of starch-based products and fluid viscosity, ensuring precise control over ingredient functionality.

How can you ensure perfect flow and consistency for fillings, coatings, and bakery ingredients?
The ViscoQC simplifies viscosity testing for a range of products, including chocolate, honey, syrups, dairy alternatives, fruit purées, and sauces, ensuring optimal texture, quality, and performance.

How do you innovate with fillings and analyze powder flow behavior?
The MCR rheometer provides detailed characterization of liquid fillings and powdered ingredients, helping manufacturers create smoother, more spreadable fillings and develop stable alternatives to traditional ingredients like flour or milk powder.

How do you control the spreadability of margarine and plant-based fats?
The PNR 12 gravity penetrometer measures margarine and vegetable fat spreadability, using accessories and test kits based on AOCS and Unilever methods for precise and standardized consistency testing.

Meet Brabender & Anton Paar at iba 2025

Visit Anton Paar at iba in Hall 10, Booth H50, and discover how Brabender’s advanced solutions can help you optimize quality, consistency, and efficiency in your production. See innovation in action and explore a diverse product portfolio designed to elevate your baking and food manufacturing processes.

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