Elastograph
E 1
Erkaya Elastograph is used for dynamically testing the mixing
properties of dough for evaluating the flour quality and the processing properties of this dough.
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General Specifications
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Gallery
- Brochure
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Video
- General Specifications
- Elastograph measures Resistance to extension
(R5 cm) , Resistance to extension (RMax.),
Extensibility , Area below the curve (energy, A)
Ratio number 5, Ratio number Max to make
reliable statements about the baking behavior of
the dough. - Determines the rheological optimum to
standardize the flour quality. Fermentation room with 4 cells. - Elastograph shows the influence of flour additives like ascorbic acid, enzymes (e.g. proteinases), and emulsifiers and thus permits to determine the rheological properties of each flour and to adjust the “rheological optimum for the respective purpose.
- Integrated touch screen display.
- Conforms to all international standards. Measurements of 45, 90 and 135 minutes are recorded during the test.
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