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Alveograph Test Series

CHOPIN Technologies

KPM Analytics Baked Bread

Overview

CHOPIN Alveolab
CHOPIN AlveoPC
CHOPIN Alveolab Mixing
Alveolab Dough Preparation
CHOPIN Alveo Bubble
No items found.
CHOPIN Alveolab
CHOPIN AlveoPC
CHOPIN Alveolab Mixing
Alveolab Dough Preparation
CHOPIN Alveo Bubble
No items found.

The Alveolab and AlveoPC analyzers are internationally recognized as the essential and standard tool used to measure rheological properties (tenacity, extensibility, elasticity, and baking strength of dough), and therefore baking performance of flours used for baked goods, noodles, biscuits, etc.

INTERNATIONALREFERENCE

  • Tenacity (P), extensibility(L), elasticity (I.e.), baking strength (W)
  • Standardized analysis (AACC 54-30, ICC121, NF EN-ISO 27971, GOST 51415-99)for commercial transactions.

EASYTO USE

  • Comprehensive software with a simple, modern, and intuitive interface.

For Storage Operators:

  • Secure the buying and selling of wheat and flour using an international reference.
  • Monitor wheat quality upon reception.
  • Select and classify wheats according to their future use.
  • Detect insect contaminated wheat.

For Millers:

  • Optimize the blends of wheat and flour.
  • Adapt the flour for its final use by accurately measuring out additives and improvers.
  • Control the different flour fractions.

For Bakers:

  • Monitor the conformity of incoming flour.
  • Test new compositions.
  • Control additives.

Accessories

Resources

Effect of Added Gluten on Alveograph ResultsEffect of Added Gluten on Alveograph Results
Application Note

Effect of Added Gluten on Alveograph Results

Application Note

Effect of Added Gluten on Alveograph Results

Impacts of Protocol Modifications - AlveolabImpacts of Protocol Modifications - Alveolab
Application Note

Impacts of Protocol Modifications - Alveolab

Application Note

Impacts of Protocol Modifications - Alveolab

Series Lineup

Series Model
Basic Description
Test Performed
Average Number of Tests
Software Features
Operation
Resting Chambers (for test dough)
Environmental Requirements
Alveolab
Alveolab
Alveolab
Alveograph test in temperature & humidity controlled compartment
Customized protocols can be created to adapt to new challenges
20
Blend optimization, improver guide, custom protocols,
Automatic water dispensing, automatic extrusion and positioning of dough
3
Max Room temperature : 28°C
AlveoPC
AlveoPC
AlveoPC
Alveograph testing
Alveo Constant Hydration of Common Wheat
12
No
Manual water dispensing, rolling and positioning of dough
2
Room temperature between 18 and 22°C / Hygrometry between 50 and 80%

Specifications

Alveograph (Series)
Dimensions
Weight
Power
No items found.
Alveolab
100 x 55 x 85 cm W x D x H (40" X 34" X 22") Sturdy bench top space with 15 cm separation on all sides
96kg (212 lbs)
220-240Vac 50/60Hz 2500W
AlveoPC
90 x 50 x 50 cm W x D x H (36" x 20" x 20") Sturdy bench top space with 10 cm separation on all sides
70kg (154 lbs)
220-240Vac 50/60Hz 2500W
No items found.
No items found.