Anton Paar Group acquires Brabender measuring instruments

Graz / AT. (apg) On August 01, 2023, Anton Paar Group acquired the traditional company Brabender, which will be integrated into the Austrian group as Anton Paar TorqueTec GmbH with immediate effect. The company, headquartered in Duisburg, Germany, offers measurement and process engineering solutions for testing various raw materials and for recipe and process development. The areas of application are very diverse. In the baking industries, the Farinograph, Extensograph and Amylograph are particularly well known for analysis and rheology.

For the international measurement technology specialist headquartered in Graz, Austria, the purchase represents a promising addition to the portfolio, especially in the area of material characterization.

«The decisive factor for us in acquiring Brabender was the know-how in the development and production of world-leading measuring instruments that has been built up since the company was founded 100 years ago. In line with our own long-term strategy, we will sustainably expand and further strengthen Brabender’s sites in Duisburg (DE) and Hackensack (USA),» says Group-CEO Dr. Friedrich Santner.

«With the integration into the Anton Paar Group, Brabender’s approximately 200 employees will become part of an international metrology company which, among other things, is the world market leader in the field of rheometry. A clear commitment to progress,» adds Brabender MD Dr. David Szczesny: «Being part of the group opens up many opportunities for us – in research and development as well as in sales and service. For us, this is a great move that will certainly benefit our employees as well as our customers.»

Probably the best-known instrument is the so-called Farinograph – developed in 1928 by company founder Carl Wilhelm Brabender, it is the first and still the most widely used device for testing the quality of flour. It is mainly used in flour mills, by baking agent manufacturers and large bakeries. The Farinograph is a component of the three-phase system developed by Brabender, which examines and describes the processes involved in the production of baked goods (dough preparation, proofing, gelatinization): The Farinograph measures the potential water absorption of the flour and the kneading properties of the dough. The Extensograph analyzes the elongation properties of the dough and the Amylograph examines the gelatinization properties of the starch in the flour. Another product group that is very successful at Brabender includes various models of single-screw and twin-screw extruders.