AlveoLab

Analyze the visco-elastic properties of wheat dough with the latest state-of-the-art evolution of the international reference

Applications :

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
For Bakers
Monitor the conformity of incoming flour
Test new compositions
Control additives
For Millers
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)