KPM - Lets Talk About Quality Control in the Food Industry
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This study demonstrates the impact of protocol modifications on Alveographic results for 2 different flours (weak and strong).

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Impacts of Protocol Modifications - Alveolab®
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The CHOPIN Alveograph Test Instruments measure the tenacity, extensibility, elasticity and baking strength of dough.

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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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In the interconnected sectors of grain, milling, baking, and snack production, ensuring consistent quality, optimizing processes, and meeting evolving customer expectations are critical challenges that KPM can help with.

Analytical Solutions for Grain, Milling, Baking & Snack Foods

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