Description
FEATURES
- Provides universally recognized measurements for tenacity, extensibility, elasticity, and baking strength (P, L, W, and I.e. values)
- Two models available: Alveolab and AlveoPC
- Can be used for both soft and hard wheat
- New whole wheat test protocol (Alveolab® only)
- Customizable protocols (Alveolab® only
- Meets international reference standards for AACC and ISO
- Control testing temperatures automatically with the Alveolab® or with an external chiller for the AlveoPC
- Intuitive User Interface
- Standardized data export for integration into a LIMS
APPLICATIONS
The Alveograph® Series is used by millers to analyze and optimize blends of flour, adapting them as needed to meet customer specifications. It is used by bakers to validate incoming ingredients, for testing new recipes, and anticipating production performance of flour and dough mixtures. Product-specific applications include:
- Wheat selection for baked goods or pasta
- Wheat or flour blends
- Vital gluten
- Salt and sugar impacts
- Durum wheat
- Additives and ingredients (proteases, amylases, deactivated yeasts, etc.)
- Insect contaminated wheat
FOR MORE DETAILS VISIT KPM AT THE BELOW LINK:
