At iba 2025, Anton Paar exhibits at iba with the theme ‘Advanced Quality Control, focusing on solutions for quality control.

The company shared the show preparations: “We will highlight key solutions such as the Brabender ExtensoGraph and Brabender ViscoQuick, which provide in-depth insights into dough performance and viscosity behavior, ensuring the creation of high-quality baked goods. The Anton Paar ViscoQC will be featured for its ability to perfect flow consistency for fillings, coatings, and bakery ingredients. The Litesizer will be showcased for its precise particle size analysis of powders, suspensions, and emulsions, enhancing ingredient performance. For advanced rheological studies, the Anton Paar MCR Rheometer will be demonstrated, offering exceptional versatility for applications like fillings, coatings, whipped creams, glazes, and more. Additionally, we will present a variety of instruments for testing oxidation stability, sweetness, and consistency, ensuring product quality throughout the production process.”

At the stand, live demonstrations will be staged, showing analytical tools for dough analysis, viscosity control, particle size measurement, rheology testing, and more.

New at iba

The new Brabender ExtensoGraph will be launched at this year’s trade show. Building on the Extensograph-E, this dough analyzer offers superior accuracy in assessing dough stretching and processing properties, the company explains. With enhanced temperature and humidity control, it ensures compliance with international standards (ISO, AACCI, ICC). Brabender ExtensoGraph handles extremely strong doughs (up to 2,000 EU) or highly elastic doughs (up to 300 mm).

Key features:

• Compliant with ISO, AACCI and ICC standards, incl. unique high-speed method
• Integrated MetaBridge software allows for live monitoring, in-depth reporting and tailored methodologies
• All-in-one system or modular units for shaping, fermenting, and stretching dough
• Stable fermentation conditions with adjustable temperature control and constant humidity

Meeting market trends

With increasing demands for healthier, more sustainable and innovative food products as well as regulatory compliance, Anton Paar is tailoring its portfolio to support these trends with flexibility, automation, and data centralization.

In 2025, Anton Paar will address the following key focus points in the baking market. In an interview, the specialist outlined its priorities:

• Ensuring consistent quality control:
• Adapting to new ingredients and health trends: “In the bakery sectors, powder ingredients such as whole grains, fibers, and plant-based are in growing interest, while in snacks, clean labels and plant-based claims are becoming essential. Anton Paar, with its wide range of laboratory instruments like rheometers (MCR series), consistency analyzers (Brabender Extensograph), viscometers (Brabender ViscoQuick), particle size (Litesizer), and moisture analyzers (Brabender MT-CA), can help manufacturers guarantee the consistency and quality of these products,” the company highlights.
• Flavor and texture innovation: The desire for new taste experiences continues to drive demand in confectionery and snacks, especially trends such as sweet and savory combinations, fusion flavors, and textural contrasts. To support this, Anton Paar’s rheometers (MCR series) and particle size analyzers (Litesizer) help companies optimize the texture of their products.
• Embracing automation and efficiency: To cope with increased production demand and the need for consistent product quality, Anton Paar focuses on automation and centralized data management. With Anton Paar’s AP Connect lab execution software, data can be accessed from any network computer.

The company explains its innovation development process: “Our products are created in a dialog with our customers and integrate seamlessly into their working environment. Anton Paar aims to streamline laboratory processes, making them faster, more efficient, and more automated. The company is focused on reducing human error, speeding up testing processes, and increasing throughput to support industries that require high productivity. We are focusing on growth by diversifying our product offerings and solutions across new industries and applications, while harnessing innovative measuring technologies. This strategy will support our long-term goal of broadening our market leadership and establishing a strong presence in additional fields.”

iba, Hall 10, booth H50

For the first time, Brabender will introduce itself as a brand of Anton Paar, following its 2023 acquisition. The expanded product portfolio now includes measurement and testing devices that support various phases of food production and significantly simplify quality control. It offers solutions for perfecting dough performance, precise particle size analysis for fine-tuning ingredients, monitoring and predicting the shelf life of oils, characterizing the flow behavior of powders to achieve the perfect sweetness level in juices and syrups, to give a few examples.

Photo: Anton Paar