Alveograph Test series — MC TEC

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The CHOPIN Technologies Alveograph Series is the industry-standard tool used to measure rheological properties of dough, such as tenacity, extensibility, elasticity, and baking strength. With this data, millers and bakers can predict the performance of flours used for baked goods, noodles, biscuits, etc. For millers, the Alveograph Series allows them to analyze and optimize blends of wheat and flour, or adapt them as needed for their customer. For bakers, the analysis data allows them to monitor incoming ingredients, test new recipes, control their production processes, and ensure high-quality final products.

Productspecifications

Features

Easy to use – simple, modern and intuitive interface
Standardized analysis – meets AACC 54-30, ICC 121, NF EN-ISO 27971, and GOST 51415-99 standards
Measures the main rheological properties – tenacity, extensibility, elasticity, and baking strength

Benefits

Monitor incoming wheat or flour to ensure you are starting with high-quality ingredients
Improve efficiency by conducting multiple tests throughout the day
Understand dough behavior for testing new recipes and controlling additives
Measure and adapt flour according to specifications
Understand dough behavior to provide consistent products for your brand
Use proven, industry-standard analysis for your testing procedures

The Alveograph Series is used by millers and bakers all over the world to provide test results that serve as reference for grains and cereals. Applications for the Alveograph include analysis of:

Wheat selection for baked goods or pasta
Durum wheat for pasta
Wheat or flour blends
Additives and ingredients
Proteases to understand the breakdown of proteins and peptides
Gluten
Insect contaminated wheat
Deactivated yeasts
Salt & sugar impacts

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