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

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Alveograph Test Series Data Sheet
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Data Sheet

Related Resources

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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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.

Alveograph Test Series Comparison Chart

Application Note

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