Analyze the visco-elastic properties of wheat dough with the latest state-of-the-art evolution of the international reference
1. For Storage Operators
2. For Bakers
3. For Millers
The Alveograph test consists of producing a test piece of dough, which, under air pressure, turns into a bubble.
This process reproduces the deformation of the dough when subject to carbon dioxide during fermentation.
The test involves 4 main steps:
Results from the AlveoLAB conform to standards AACC 54-30, AACC 54-50, ICC 121, ICC 171, NF-EN-ISO 27971, GOST 51415-99, GB/T 14614, 4-2005.
Cooling is assured by an integrated system (Peltier effect). Therefore, there is no need to connect the equipment to a cooling water system.
At the beginning of the test, water is added automatically and very precisely.
The temperature of the water tank is regulated.
Inflation of the dough pieces
The positioning and the in ation of the dough pieces are automated, and carried out in a temperature and humidity controlled compartment.
The inverted bubble is more spherical and closer to the ideal conditions of the test.
New parameters, stress/strain and first derivative, are now calculated automatically.
“Degradation”, “relaxation” and “hybrid” protocols (a combination of different protocols, for example: alveo + relaxation) are pre-loaded in the software.
Custom protocols can be created, for example, by varying the intensity and duration of the mixing. Consequently, the Alveograph test has even more predictive analysis of our performances.
Helps you to quickly choose the most suitable additive to obtain target Alveograph values.
Virtually attribute a product to a silo or a cell and enter its price.
Select up to 5 products and automatically find the most affordable blend that corresponds to your target Alveograph values.
Monitor over time the quality of a specific product in relation to a given supplier or customer.