Description
Achieve consistent baking results and optimize your flour specifications with the Chopin Alveograph, the world reference instrument for measuring the rheological properties of dough. Trusted by millers, bakers, and cereal chemists globally, this essential tool provides a complete picture of gluten strength and dough behavior under controlled stress.
The Alveograph operates by forming a dough disc that is inflated into a bubble until it ruptures, simulating the expansion forces during fermentation and baking. This test generates a characteristic curve (alveogram) that yields key parameters:
-
Tenacity (P): Resistance to deformation.
-
Extensibility (L): Ability to stretch without breaking.
-
P/L Ratio: Balance between tenacity and extensibility.
-
Baking Strength (W): Overall deformation energy, indicating flour strength.
Whether you are classifying wheat varieties, blending flours for specific end-products (like bread, crackers, or biscuits), or troubleshooting production issues, the Chopin Alveograph delivers the precise, repeatable data you need. Ensure your flour meets exacting customer specifications and delivers superior finished products with this indispensable quality control instrument.
Reviews
There are no reviews yet.