Brabender - Hall B5, Stand 154
Duisburg-based Brabender GmbH & Co. KG will be debuting its world food-industry firsts at iba 2018 in line with the Smart Transformation exhibition motto.
The world’s leading baking, confectionery and snack industry exhibition takes place every three years. iba will be the ideal venue for international exhibitors and trade visitors from more than 150 countries. The highly anticipated event will take place 15th-20th September.
What are smart workflows?
A demo lab and a series of innovative, digitally networked devices await visitors at the Brabender booth – situated in Hall B5 and Booth 154.
This so-called smart workflow is reflected in this year’s exhibition motto. The automatic transfer of data that results from this smart interlinkage of separate devices increases reliability and at the same time saves time and money.
What is Brabender is exhibiting?
At the show, a technology leader in premium quality laboratory devices for the food and chemicals industries will be operating a live demo laboratory consisting of the Brabender 3-phase system:
- Phase 1 – Farinograph: makes statements about the water absorption and kneading properties of dough
- Phase 2 – Extensograph: provides reliable information about the baking properties of a dough
- Phase 3 – Amylograph: paints an accurate picture of enzyme activity in flours and whole grains
Also being exhibited is GlutoPeak - a fast and reliable method of measuring gluten quality in whole grain, flour, vital gluten and baking mixtures (incorporating Brabender MetaBridge software).
Visitors can also look forward to seeing the Brabender Moisture Tester MT-CA in action – a proven device that can simultaneously analyse up to ten samples.
This device is also marking its world debut and will be demonstrated live – a user-friendly, flexible compact extruder that is ideal for developing products and formulations/recipes for food extrusion, protein texturization and TVP (textured vegetable proteins) purposes.
A new, all-purpose viscometer will also be on show for the first time. This device provides a full picture of the viscosity and gelatinisation properties of and enzyme activity in flour, starch, liquids, various viscose and paste-like mixtures used at various production and application stages.
Hot topic – “gluten-free”
At iba, Brabender will be showcasing the Farino-Add S 300 for the Farinograph S 300 Kneader, which analyses the rheological properties of kneadable doughs and gluten-free flours.