KPM Analytics Rheological Analyzer of Dough Alveolab


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Rheological Analyzer of Dough - Alveolab - KPM Analytics
Westborough, MA, United States
Rheological Analyzer of Dough Alveolab
Product Overview Automated & Fully Controlled Alveograph Test Conditions The Alveolab® is an easy to use, versatile analyzer that provides automated testing of flour and dough characteristics. The instrument is self-controlled with its own cooling system, automatic water injection, and automatic positioning, crushing and blowing of the dough patties. The Alveolab® is more adaptable with a wider range of protocols and meets international standards. Features Easy to use – simple, modern and intuitive interface Standardized analysis – meets AACC 54-30, ICC 121, NF EN-ISO 27971, and GOST 51415-99 standards Measures the main rheological properties – tenacity, extensibility, elasticity, and baking strength Benefits Monitor incoming wheat or flour to ensure you are starting with high-quality ingredients Improve efficiency by conducting multiple tests throughout the day Understand dough behavior for testing new recipes and controlling additives Measure and adapt flour according to specifications Understand dough behavior to provide consistent products for your brand Use proven, industry-standard analysis for your testing procedures
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Technical Specifications

  KPM Analytics
Product Category Rheometers
Product Number Alveolab
Product Name Rheological Analyzer of Dough
Display & Special Features Benchtop or Laboratory; PC Interface / Networkable
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