Product Overview

Measure Tenacity, Extensibility, Elasticity, & Baking Strength of Dough

The CHOPIN Technologies AlveoPC is a benchtop analyzer for technicians that only conduct standard Alveograph tests at constant hydration and work in a laboratory where temperature and humidity are perfectly controlled. The AlveoPC is a simplified version of the Alveolab® and meets international standards for use in analyzing key parameters of dough.

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Features

  • Easy to use – simple, modern and intuitive interface
  • Standardized analysis – meets AACC 54-30, ICC 121, NF EN-ISO 27971, and GOST 51415-99 standards
  • Measures the main rheological properties – tenacity, extensibility, elasticity, and baking strength

Benefits

  • Monitor incoming wheat or flour to ensure you are starting with high-quality ingredients
  • Improve efficiency by conducting multiple tests throughout the day
  • Understand dough behavior for testing new recipes and controlling additives
  • Measure and adapt flour according to specifications
  • Understand dough behavior to provide consistent products for your brand
  • Use proven, industry-standard analysis for your testing procedures
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Applications

Internationally Recognized as The Industry Standard Reference for Grains & Cereals

The AlveoPC is used by millers and bakers all over the world to provide test results that serve as reference for grains and cereals.

  • Wheat selection for baked goods or pasta
  • Wheat or flour blends
  • Vital gluten
  • Salt and sugar impacts
  • Additives and ingredients (proteases, amylases, deactivated yeasts, etc.)
  • Insect contaminated wheat

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How It Works

Simplified Option for Controlled Environments & Constant Hydration

The Alveograph is one of the most used quality control tools around the world. The devices are composed of two inseparable elements: a kneading machine to create a dough sample for testing, and the Alveograph itself, which measures the extension of a dough bubble formed by air pressure.

Designed for Use in Controlled Environments

  • Simplified system for users that already have a fully-controlled testing environment.
  • The dough bubble is formed from below versus above in the Alveolab®.
  • Results are provided in graphical and table format to quickly assess the dough behavior.

The Alveograph test consists of producing a test piece of dough, which, under air pressure, turns into a bubble. This process reproduces the deformation of the dough when subject to carbon dioxide during fermentation.

The Test Involves Four Main Steps

  1. Mixing flour and salted water
  2. Preparing five calibrated pieces of dough
  3. Putting these pieces of dough to rest
  4. Automatically inflating each piece of dough until the resulting bubble bursts
The 4 Steps to Conduct a Test with the AlveoPC

Extrusion And Cutting Of Dough Pieces

  • Resting plates have a high-resistance anti-adhesive coating to facilitate the preparation of dough pieces.
  • Dough cutter is semi-automatic and very easy to use.
Dough Cutter (included)
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System Components

  • Mixer bowl
  • Water tank
  • Resting chamber
  • Test platin
  • Recording system (miniPC with installed software)
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Details

Characteristic Curve and Measurements

The alveograph data is used to understand dough properties:

  • Tenacity – ability of the dough to resist deformation when being stretched
  • Elasticity – ability of a dough to spring back when it is stretched
  • Extensibility – ability to stretch without breaking
  • Baking strength – global energy necessary to deform the dough into a bubble until rupture

P: Tenacity (capacity to resist deformation)

Tenacity depends on water absorption capacity:

  • Protein quantity and quality
  • Starch damage
  • Fibers (pentosans, ash content)

For a given hydration, tenacity represents the dough consistency (how hard a dough is)

L: Extensibility (maximum volume of air the bubble can contain)

Extensibility depends on:

  • Protein quantity and quality (mainly)
  • Extensibility represents the dough potential to stretch to hold gas (gas retention capacity)

P/L: Curve configuration ratio of tenacity and extensibility

Ie: Elasticity index, le = P200/P (P200: pressure at 4 cm from the beginning of the curve)

  1. Elasticity represents the capacity of a dough to stretch and return to its initial position when stress ends
  2. It is measured 40 mm after the beginning of the curve (L = 40)
  3. At this instant, the quantity of air injected in the bubble is 200 ml.
  4. The bubble volume at this instant indicates the dough resistance to deformation. It is a way to evaluate the elasticity.

W: Dough baking strength (area under the curve) or Energy value

Baking strength depends on:

  • Protein quantity and quality
  • Starch damage
  • Enzymes
  • Interactions

International Reference

  • Water absorption (WA), tenacity (P), extensibility (L), elasticity (I.e.), baking strength (W)
  • ISO 27971, AACC54-30.02, ICC 121, GOST 51415-99

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Software

The Alveograph Series software provides straightforward, comprehensive, and intuitive data. Information about tenacity, extensibility, elasticity, and baking strength allow the lab technician to make decisions about blends or additives. A standard analysis certificate is automatically generated for use in verifying the test results.

Instruments Linked To Pc Software

  • Test data is displayed live on a PC
  • A standard analysis certificate is automatically generated. Your company name and logo can easily be added.
  • All data is backed up to assure perfect traceability.

The Alveograph Series software provides straightforward, comprehensive, and intuitive data. Information about tenacity, extensibility, elasticity, and baking strength allow the lab technician to make decisions about blends or additives. A standard analysis certificate is automatically generated for use in verifying the test results.

Instruments Linked To Pc Software

  • Test data is displayed live on a PC
  • A standard analysis certificate is automatically generated. Your company name and logo can easily be added.
  • All data is backed up to assure perfect traceability.

The Alveograph Series software provides straightforward, comprehensive, and intuitive data. Information about tenacity, extensibility, elasticity, and baking strength allow the lab technician to make decisions about blends or additives. A standard analysis certificate is automatically generated for use in verifying the test results.

Instruments Linked To Pc Software

  • Test data is displayed live on a PC
  • A standard analysis certificate is automatically generated. Your company name and logo can easily be added.
  • All data is backed up to assure perfect traceability.

The Alveograph Series software provides straightforward, comprehensive, and intuitive data. Information about tenacity, extensibility, elasticity, and baking strength allow the lab technician to make decisions about blends or additives. A standard analysis certificate is automatically generated for use in verifying the test results.

Instruments Linked To Pc Software

  • Test data is displayed live on a PC
  • A standard analysis certificate is automatically generated. Your company name and logo can easily be added.
  • All data is backed up to assure perfect traceability.
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Accessories

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Specifications

AlveoPC

Size - Without Burette: Width x Depth x Height: 820 x 550 x 500 mm
- With Burette: Width x Depth x Height: 820 x 550 x 850 mm
Weight 70 kg
Noise Level < 70 dB
Power 220/240 VAC - 50/60 Hz - 1.800 W
Fuse - Mixer: 5x20 T 10 A 250 V
- Alveograph: 5x20 T 2 A 250 V
Reagents Needed Per Test (not supplied) - Salted Water 2.5%
- Peanut or Mineral Oil as Described in the NF EN ISO 27971
MiniPC Specifications - Windows 10 IOT
- Alveolab® Software Already Installed
Cooling System - Chiller (recommended/not supplied) or Water Supply System
- Cooling Circuit Water: Water Temperature 15°C and 20°C (59°F to 68°F)
- Recommended Capacity Flow Pressure: 3 Bars
Data Export to USB Is Available
Print Results By Connecting an External Printer to the MiniPC
Software Languages English, French, Spanish, Chinese, Italian, Polish, Portuguese, Czech, Russian, Romanian, Turkish, Ukrainian, Hungarian, Greek, Bulgarian
Environmental Considerations - Indoor Use
- Storage Temperature: -25°C to +55°C (-13°F to +131°F)
- Operating Temperature: 18°C to 22°C (64°F to 72°F)
- Humidity: Usage RH between 50 and 80%
- Power Voltage Variations: ± 10%
Regulatory Compliances - Degree of Pollution as per EN 61010: 2
- Installation Category as per EN 61010: II (surge category)

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