KPM Analytics Rheological Analyzer of Dough AlveoPC

Product Overview Measure Tenacity, Extensibility, Elasticity, & Baking Strength of Dough The AlveoPC is a benchtop analyzer for technicians that only conduct standard Alveograph tests at constant hydration and work in a laboratory where temperature and humidity are perfectly controlled. The AlveoPC is a simplified version of the Alveolab® and meets international standards for use in analyzing key parameters of dough. 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