Distributiestraat 73
4283 JN Giessen
The Netherlands

phone +31-(0)183-445050
mail info@mctec.nl


The CHOPIN Technologies Alveolab® is an easy to use, versatile analyzer that provides automated testing of flour and dough characteristics. The instrument is self-controlled with its own cooling system, automatic water injection, and automatic positioning, crushing and blowing of the dough patties. The Alveolab® is more adaptable with a wider range of protocols and meets international standards.



  • 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 – tenacityextensibilityelasticity, and baking strength


  • 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 Alveolab 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 Alveolab 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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