AlveoPC® Dough Rheology Analyzer
Reliable Flour and Dough Testing for Quality Control in Milling and Baking
The AlveoPC by KPM Analytics (CHOPIN Technologies) is a precision dough rheology analyzer designed for flour mills, bakeries, and food manufacturers to evaluate floor quality, dough strength, and baking performance. Built for routine quality control, the AlveoPC measures essential dough properties such as tenacity, extensibility, elasticity, and baking strength, helping manufacturers optimize flour blends and ensure product consistency.
Key Features :
- Standardized Dough Analysis : Measures key parameters including :
- P (Tenacity) : Dough resistance to deformation.
- L (Extensibility) : Dough stretchability and gas retention.
- Ie (Elasticity Index) : Dough’s ability to recover after stretching.
- W (Baking Strength) : Overall dough energy and structure.
- P/L Ratio : Balance between dough strength and extensibility.
- Reliable Quality Control : Provides repeatable and operator-independent test results for consistent flour performance.
- User-Friendly & Efficient : Features an intuitive interface, easy sample preparation, and semi-automatic operation for seamless workflow integration.
- Meets International Standards : Compliant with AACC, ICC, ISO and NF EN ISO 27971 flour testing protocols, ensuring global acceptance of test results.
- Seamless Data Management : Standardized data export allows easy integration with LIMS systems for traceability and quality control compliance.
Application Across Industries:
- Flour Milling : Ensuring wheat selection, flour blending, and batch consistency.
- Bakeries & Food Production : Testing flour quality for bread, pastries, pasta, and biscuits.
- Ingredient Testing: Evaluating the effects of enzymes, additives, and gluten in flour formulations.
