The Alveograph® Series Dough Rheology Analyzers are the industry-standard tools for measuring the rheological properties of dough. Originally conceptualized nearly a century ago, the Alveograph® has continuously evolved, offering new protocols and fully adjustable testing conditions - including speed, time, and temperatures - to meet the demands of modern baking and milling industries.
Rheological properties of dough are critical for understanding how it will perform during production. These properties include:
The Alveograph® test works by blowing air into a thin dough patty to create a bubble, simulating the release and retention of gas (carbon dioxide) during dough fermentation and baking. The results are given in five standard industry values.
Stress/strain, first derivative, and consistency recording during mixing: New parameters in the Alveolab®. These features enhance its ability to differentiate and predict dough behaviour better than other models.
No flour is "better" than another; it depends on your production process and the product you are making. For example, you might need low tenacity flour for cookies and wafers, or higher tenacity flour for sliced bread and panettone bread, etc.
The Alveograph® test helps you identify the key dough characteristics needed for your final product.
The Alveograph® software offers detailed and easy-to-understand information about tenacity, extensibility, elasticity, baking strength, and more. It automatically creates a standard analysis certificate for checking test results.
You can view test data live on your PC, and creates a backup for fulltraceability. Results are displayed in both graphical and table format, making it easy to assess dough behaviour quickly.
The Alveograph® test is simple and involves four steps:
You don’t have to wait until the end of the test to start a new one. As soon as the mixing bowl is available, you can begin the next test.
The Alveograph® comes with several helpful accessories to make testing easier and faster for users:
For consistent patty size and easy processing.
To prevent sticking of dough and make cleaning easy.
To ensure accurate testing (optional).
Runs on Windows 10 IOT for smooth operation.
The Alveograph® Series offers two versatile models, each designed to fit specific testing requirements:
Alveolab® is a user-friendly and flexible analyzer that automates testing of flour and dough properties.It is ideal for quality control, research, development, and testing new products. With its adaptable range of protocols, it meets international standards.
The CHOPIN Technologies AlveoPC is a benchtop analyzer designed for technicians who conduct standard Alveograph tests at constant hydration in laboratories where temperature and humidity are tightly controlled. It is a simplified version of the Alveolab®, meeting international standards for analyzing key dough parameters.