Brabender takes part in virtual bakery fair

26 February 20212 min reading
TwinLab TwinLab At the booth and in webinars, Brabender will present solutions for viscosity measurement in the lab and in production, lab extrusion and for gluten-free applications. In the run-up to iba in October 2021, the iba connecting experts, a digital pre-event for the baking industry, will take place from March 15-17. Of course, Brabender will also participate in this virtual trade fair as a long-standing partner of industry and research in this field. At the booth, visitors can expect to see some highlights from Brabender's product portfolio for the rheological analysis of flour, starch and other food ingredients and of its process technology for extrusion on a laboratory scale. Visitors can inform themselves through various areas at the booth or contact Brabender experts directly via chat. By video, Brabender takes interested booth visitors on a tour of the laboratory for food and feed applications. They can learn more about Brabender's services, including application consulting and development, research and training. On display will be Brabender's laboratory and production-scale viscosity measurement equipment, the ViscoQuick and the Convimeter, as well as the TwinLab-F 20/40 twin-screw extruder with its wide range of applications from snack and pasta extrusion to protein texturization. Furthermore, the Farinograph, the world's best-known and most widely used flour analyzer, with an extended range of applications with regard to gluten-free flours, will not be missing from the Brabender booth. The latest model, the Farinograph-TS, offers new possibilities for automation and precision thanks to the Aqua-Inject automatic dosing system and the AutoCalibration tool. ViscoQuick ViscoQuick In addition to the equipment exhibition at the booth, Brabender will offer two webinars. Head of Laboratory Maria Gräfenhahn will provide information on product development with gluten-free raw materials and the analysis of their quality. Business Development Manager Markus Löns will show how the viscosity properties of starch, flour, pudding and pulses can be measured with the Brabender ViscoQuick. Brabender is looking forward to welcoming many visitors and webinar participants at iba connecting experts, to answering many questions and having lively discussions. Until the start of the show, Brabender will regularly provide information about the exhibited products and the webinars via LinkedIn. More information at:
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