Anton Paar acquires German process engineering company

Anton Paar Australia Pty Ltd

Tuesday, 22 August, 2023

Anton Paar acquires German process engineering company

Anton Paar has acquired German company Brabender, which will be integrated into the Anton Paar Group as Anton Paar TorqueTec GmbH. The company, based in Duisburg, Germany, provides measurement and process engineering solutions for the testing of raw materials and for recipe and process development. It covers a wide range of applications — from food and feed to plastics and rubber, and even batteries and other special applications.

The signing of the acquisition agreement took place on 1 August 2023, with both parties agreeing not to disclose the purchase price. The companies have planned a smooth integration of Brabender into the Anton Paar Group, and products and services can be directly purchased via the Brabender website and sales organisation as before.

Anton Paar’s CEO, Dr Friedrich Santner, said the decisive factor in purchasing Brabender was the company’s know-how in measuring instruments.

“In line with its own long-term strategy, Anton Paar will sustainably expand and further strengthen Brabender’s sites in Duisburg and Hackensack (USA),” Santner said.

Brabender’s Executive Director, Dr David Szczesny, said, “Being part of the Anton Paar Group opens up many opportunities for us — in research and development of our innovative products as well as in sales and service. For us, this is a great move that will definitely benefit our employees and customers.”

The Farinograph is Brabender’s best-known instrument, developed by company founder Carl Wilhelm Brabender in 1928. It is mainly used in flour mills, by baking agent manufacturers and large bakeries. It is a component of the three-phase system developed by Brabender to investigate and describe the processes involved in the production of baked goods (dough preparation, proofing and gelatinisation). The Farinograph measures the potential water absorption of flour and the kneading properties of dough. The Extensograph analyses the stretching properties of dough and the Amylograph examines the gelatinisation properties of starch in flour.

Other products include various models of single-screw and twin-screw extruders. The machines, in compact or modular versions, are mixing and conveying devices that press solid or viscous materials under pressure through a shaping orifice. Industries in which they are used include the food industry, for pasta production, and the plastics industry. Extrusion technology also plays a role in achieving global sustainability goals: Brabender extruders are used to develop, among other things, alternative protein sources for meat-substitute applications.

Originally published here.

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