Productspecificaties
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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