KPM - Lets Talk About Quality Control in the Food Industry
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A detailed comparison of the differences between the Alveolab® and AlveoPC to help you choose the right model for your facility and your quality control needs.

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Alveograph Test Series Comparison Chart
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The CHOPIN Alveograph Test Instruments measure the tenacity, extensibility, elasticity and baking strength of dough.

Alveograph Test Series Data Sheet

Data Sheet

This study, completed by gathering the data of 115 tests, evaluates whether the Alveolab® is able to maintain the overall conditions within the standard limits.

Alveolab® Internal Conditions Stability

Application Note

Learn how to conduct a test using the Chopin Alveolab® analyzer to measure the rheological properties of dough, and therefore the baking performance of flours.

CHOPIN Alveolab® - How to Conduct a Test

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