Automated & Fully Controlled Alveograph Test Conditions
Automated Dough Rheology Analyzer
Alveolab
Alveolab® Automated Dough Rheology Analyzer
  • Dough tenacity
  • Dough extensibility
  • Dough elasticity
  • Baking strength
  • Millers
  • Bakery QA technicians
  • R&D and application lab technicians
  • Wheat breeders/agronomists
  • Ingredient manufacturers
  • Cereal chemists and researchers
  • Flour (white and whole wheat)
  • Dough
  • AACC 54-50
  • ICC 121
  • ICC 188
  • NF EN ISO 27971
  • GOST 51415-99
  • GB/T 14614.4
Measure Tenacity, Extensibility, Elasticity, & Baking Strength of Dough
Dough Rheology Analyzer
AlveoPC
AlveoPC Dough Rheology Analyzer
  • Dough tenacity
  • Dough extensibility
  • Dough elasticity
  • Baking strength
  • Millers
  • Bakery QA technicians
  • R&D and application lab technicians
  • Wheat breeders/agronomists
  • Ingredient manufacturers
  • Cereal chemists and researchers
  • Flour (white)
  • Dough
  • AACC 54-50
  • ICC 121
  • ICC 188
  • NF EN ISO 27971
  • GOST 51415-99
  • GB/T 14614.4
Meet the Challenges Facing Today’s Wheat-Flour-Bread Quality Control Process
Universal Flour & Dough Analyzers
Mixolab Series
Mixolab Series Universal Flour & Dough Analyzers
  • Water absorption
  • Mixing behavior
  • Protein weakening
  • Starch gelatinization
  • Amylase activity
  • Starch retrogradation
  • Millers
  • Bakery QA/QC technicians and managers
  • R&D and application lab technicians
  • Production line supervisors
  • Ingredient manufacturers
  • Cereal chemists and researchers
  • Flour and flour alternatives (e.g. pulses)
  • Dough
  • Improvers/enzymes
  • Vital gluten
  • Starches
  • AACC 54.60.01
  • ICC 173
  • NF EN ISO 17718:2013
  • GOST
  • GB/T 37511-2019
Understand Dough Behavior During Proofing
Dough Proofing Analyzer
Rheo F4
Rheo F4 Dough Proofing Analyzer
  • Dough development
  • Gas production/retention
  • Porosity
  • Total volume / volume lost
  • Bakery QA/QC technicians and managers
  • R&D and application lab technicians
  • Yeast suppliers
  • Production development managers
  • Cereal chemists and researchers
  • Dough
  • Yeast
  • AACC 89-01.01
Control Flour Quality by Analyzing Damaged Starch
Automated Damaged Starch Analyzer
SDmatic 2
SDmatic 2 Automated Damaged Starch Analyzer
  • Starch damage
  • Millers
  • R&D and application lab technicians
  • Wheat breeders/agronomists
  • Cereal chemists and researchers
  • Flour
  • AACC 76-33.01
  • ICC 172
  • ISO 17715-2015
  • GB/T 31577-2015
  • FTWG Method 24
Consistent Results From Each Lab for Comparison
Standard Laboratory Mill
CD1 Mill
CD1 Mill Standard Laboratory Mill
  • Mill manager / operations director
  • Mill lab staff
  • Cereal chemists and researchers

Prepares grain to the Alveograph Standard

  • AACC 26-70.02
  • NF EN ISO 27971