The Consistograph test makes it possible to determine the water absorption capacity of a flour and the consistency of dough. It also enables the determination of dough behaviour under kneading (tolerance and weakening).
The Consistograph is comprised of two inseparable elements:
The mixer equipped with a pressure sensor
The Alveolink
The mixer, equipped with a double blade, enables the dough to be formed. The pressure sensor, flush with the wall, records the pressure applied by the dough during kneading. The recording of this pressure enables both the determination of the dough consistency and the determination of the flour’s water absorption capacity. The
Alveolink processes the data, displays the curves and the parameters of the various tests conducted
Standards – protocols:
The Consistograph test is AACC 54-50 and ICC 171 approved
Advantages:
Quick test:
determination of water absorption capacity in only 4 mins
characterization of dough behaviour under kneading in 8 mins
Full analysis.
Quick and easy mixer cleaning
Contact us online or call 866-435-7897 to request a quote, discuss your application or arrange a product demonstration.
