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LabSynergy provides equipment for flour rheological analyses. Chopin Technologies Alveo-Consistograph, Rheofermentometer and Mixolab will give you a complete understanding of the rheology of your flour and dough samples.The Alveo-Consistograph measures the tenacity, elasticity, extensibility and baking strength of flour, at constant hydration and at adapted hydration.The Rheofermentometer analyses the gas production, gas retention and dough development in one single test.The Mixolab gives a complete profile of a flour sample. It analyses the properties of starch and gluten, as well as their interactions. It evaluates water absorption, mixing properties, gluten quality, hot viscosity and gelatinization properties, amylase activity and retrogradation phenomena.
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The Rheofermentometer enables the evaluation of the fermentative capacity of flours and yeast activity.
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The Mixolab System measures real-time dough behavior with regard to the dual constraint of kneading and temperature
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The Consistograph test makes it possible to determine the water absorption capacity of a flour and the consistency of dough.
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The Alveograph enables determination of the tenacity, extensibility, elasticity and baking strength of flour.
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AlveoExpert is a piece of user-friendly software designed to help millers with their decision-making process throughout all of the critical stages of the wheat-to-flour transformation chain.
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The AlveoConsistograph enables determination of the tenacity, extensibility, elasticity and baking strength of flour at constant hydration and at adapted hydration.
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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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