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Alveograph®
The Alveograph enables determination of the tenacity, extensibility, elasticity and baking strength of flour (alveograph test).
The Alveograph is composed of three indissociable elements:
- the mixer, equipped with a pressure sensor and an extraction passage
- the Alveograph
- the Alveolink
The mixer enables dough formation and extraction for dough ball preparation for use in the alveographic test.
The Alveograph section measures the tridimensional extension of a dough specimen which changes shape into a bubble under the effect of air pressure. This means of extension reproduces the deformation of the dough under the influence of gaseous pressure.
The Alveolink enables choosing of the tests which are to be carried out. It processes the data, curve displays and parameters for the different tests carried out
 
Standards – protocols:
- The Alveograph test is AACC 54-30A, ICC 121, ISO 5530/4, and AFNOR 03-710 approved.
Advantages:
- 1 single device comprising the sample preparation and the test section.
- 1 single device for determination of flour tenacity, extensibility, elasticity and baking strength.
- 1 single test to be carried out.
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Contact us online or call 866-435-7897 to request a quote, discuss your application or arrange a product demonstration.
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