Brabender 3-Phase System: Full-process flour testing for reliable baking quality

Anton Paar’s Brabender 3-Phase System delivers a standardised, full-process flour testing solution that predicts baking performance before dough even reaches the oven.

Combining the Brabender FarinoGraph, Brabender ExtensoGraph, and Brabender Amylograph-E, the system simulates real bakery conditions across mixing, fermentation, and baking. It provides a complete picture of flour performance – from water absorption and dough strength to extensibility, starch gelatinisation, and enzyme activity.

“True bakery quality control means seeing the whole process – not just one phase,” says Dr. Matthias Mayser, Principal Scientist at Anton Paar. 

“The Brabender 3-Phase System connects mixing behaviour, dough rheology, and heating properties into one standardised workflow. This allows bakeries, mills, and ingredient manufacturers to make reliable, data-driven decisions before production begins.”

Phase 1: Mixing analysis with FarinoGraph

The FarinoGraph determines water absorption and kneading properties, delivering key parameters such as dough development time and stability. This forms the reproducible, standards-based foundation for consistent dough performance.

Phase 2: Stretching analysis with ExtensoGraph

The ExtensoGraph measures dough resistance and extensibility after defined resting times. It simulates fermentation and shaping processes, providing insight into gluten strength, gas retention, and additive effects – key indicators for final bread volume and structure.

Phase 3: Heating analysis with Amylograph-E

The Amylograph-E monitors starch gelatinisation and α-amylase activity under controlled heating conditions. This helps prevent common quality defects such as sticky crumb, poor loaf volume, or uneven browning before baking begins.

Together, the three phases ensure optimised recipes, traceable processes, and reproducible baking results.

The Brabender 3-Phase System complies with major international standards, including ICC, AACCI, and ISO methods. Results are expressed in Brabender Units, the universal reference language for flour quality testing worldwide. This guarantees globally comparable results and secure raw material specifications across international supply chains.

All instruments are connected via the browser-based MetaBridge software, enabling real-time data access, standardised methods, and seamless comparison of results from any device. By integrating all measurements into one digital environment, the system transforms isolated tests into a continuous, traceable quality control workflow – from flour intake to final product release.

With realistic process simulation and standardised analysis across all production stages, the Brabender 3-Phase System helps reduce raw material costs, minimise production failures, and improve product consistency for superior bakery and pasta products – batch after batch.

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