Alveolab® Automated Dough Rheology Analyzer
Precision Dough Rheology Analysis for Superior Baking Performance
The Alveolab® by KPM Analytics (CHOPIN Technologies) is an automated dough rheology analyzer designed to provide comprehensive insights into dough behavior. Using a standardizes Alveograph® test, it measures tenacity, extensibility, elasticity, and baking strength, enabling millers, bakers, and food manufacturers to optimize flour blends, improve dough performance, and ensure product consistency.
Key Features :
- Advanced Dough Rheology Analysis : Measures key dough parameters including P (tenacity), L (extensibility), W (baking strength), and le (elasticity index) to evaluate dough machinability and fermentation performance.
- Customizable Testing Protocols : Includes a whole wheat test protocol and customizable settings for mixing speed, hydration levels, and test timing, making it ideal for new recipe development.
- Intuitive Software & Data Management : Offers real-time data visualization, automatic report generation, and easy integration with LIMS systems for comprehensive quality control.
- Meets International Standards : Compliant with AACC, ISO, ICC, and NF EN ISO 27971 standards, ensuring global acceptance of test results.
Application Across Industries:
- Flour Milling : Optimizing wheat blends and flour consistency.
- Bakeries & Food Production : Ensuring dough elasticity, hydration, and fermentation performance.
- R&D & Quality Control : Developing new formulations and ensuring compliance with baking standards.
