The Alveograph test consists of producing a test piece of dough, which, under air pressure, turns into a bubble.
This process reproduces the deformation of the dough when subject to carbon dioxide during fermentation.
The test involves 4 main steps:
1. Mixing our and salted water
2. Preparing five calibrated pieces of dough
3. Putting these pieces of dough to rest
4. Automatically infl ating each piece of dough until the resulting bubble bursts
Compliant with :
Results from the AlveoLAB conform to standards AACC 54-30, AACC 54-50, ICC 121, ICC 171, NF-EN-ISO 27971, GOST 51415-99, GB/T 14614, 4-2005.
Analyze the visco-elastic properties of wheat dough with the latest state-of-the-art evolution of the international reference
For Storage Operators
Secure the buying and selling of wheat and our usingan international reference
Monitor wheat quality upon reception
Select and classify wheats according to their future use
Detect insect contaminated wheat
Monitor the conformity of incoming flour
Test new compositions
Optimize the blends of wheat and flour
Adapt the flour for its final use by accurately measuringout additives and improvers
Control the different flour fractions
Use on durum wheat (Triticum durum): semolina protocol (standard UNI 10453)