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KPM Analytics Baked Bread Production
Alveograph Test Series | Brochure

Alveograph Test Series | Brochure

www.kpmanalytics.com/knowledge-center/alveograph-test-series

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

Effect of Added Sucrose on Alveograph Results | Application Note

Effect of Added Sucrose on Alveograph Results | Application Note

www.kpmanalytics.com/knowledge-center/effect-of-added-sucrose-on-alveograph-results

Learn about The effect of added sucrose on dough rheological properties according to the standard Alveograh protocol.

Effect of Added Gluten on Alveograph Results | Application Note

Effect of Added Gluten on Alveograph Results | Application Note

www.kpmanalytics.com/knowledge-center/effect-of-added-gluten-on-alveograph-results

Learn about the effects of added vital wheat gluten on dough rheological properties according to the standard Alveograh protocol.

Alveograph Test Series | KPM Analytics

Alveograph Test Series | KPM Analytics

www.kpmanalytics.com/products/alveograph-test-series

The Alveolab & AlveoPC measure the tenacity, extensibility, elasticity, and baking strength of dough & therefore the baking performance of flours. alveo graph

Effect of Oil Type on the Alveograph Results | Application Note

Effect of Oil Type on the Alveograph Results | Application Note

www.kpmanalytics.com/knowledge-center/effect-of-oil-type-on-the-alveograph-results

This study evaluates the impact of several types of oil on the Alveographic results on both weak and strong flours.

KPM Analytics Announces First Alveograph for  Whole Wheat Flour and Dough Analysis | KPM Analytics

KPM Analytics Announces First Alveograph for Whole Wheat Flour and Dough Analysis | KPM Analytics

www.kpmanalytics.com/news-events/kpm-analytics-announces-first-alveograph-for-whole-wheat-flour-and-dough-analysis

The new Alveolab® is the first Alveograph instrument able to analyze whole wheat doughs for all rheological characteristics: tenacity, extensibility, elasticity, and baking strength.

Alveograph Test Series Comparison Chart | Brochure

Alveograph Test Series Comparison Chart | Brochure

www.kpmanalytics.com/knowledge-center/alveograph-test-series-comparison-chart

A detailed comparison of the differences between the Alveolab and AlveoPC

Effect of Salt Reduction on Alveograph Data | Application Note

Effect of Salt Reduction on Alveograph Data | Application Note

www.kpmanalytics.com/knowledge-center/effect-of-salt-reduction-on-alveograph-data

Learn about the effects of salt reduction on dough rheological properties using the CHOPIN Albeolab.

Effect of Damaged Starch on Alveograph Results | Application Note

Effect of Damaged Starch on Alveograph Results | Application Note

www.kpmanalytics.com/knowledge-center/effect-of-damaged-starch-on-alveograph-results

Learn how damaged starch can affect the rheological properties of dough; investigated using the CHOPIN Alveolab.

Effect Of Added Cystein On Alveograph Results | Application Note

Effect Of Added Cystein On Alveograph Results | Application Note

www.kpmanalytics.com/knowledge-center/effect-of-added-cystein-on-alveograph-results

CHOPIN's Alveolab is perfectly suited to evaluate the impact of ingredients commonly used in the baking industry in particularly cysteine.

Alveolab | KPM Analytics

Alveolab | KPM Analytics

www.kpmanalytics.com/products/alveolab

The Alveolab and AlveoPC analyzers measure the tenacity, extensibility, elasticity, and baking strength of dough and therefore the baking performance of flours used. alveograph; alveo lab

Extensibility | KPM Analytics

Extensibility | KPM Analytics

www.kpmanalytics.com/articles-insights/extensibility

‍Extensibility is a material's ability (in our case, dough) to stretch without breaking. This is not the same as Elasticity.

AlveoPC | KPM Analytics

AlveoPC | KPM Analytics

www.kpmanalytics.com/products/alveopc

The Alveolab and AlveoPC analyzers measure the tenacity, extensibility, elasticity, and baking strength of dough and therefore the baking performance of flours used. alveo graph; alveo pc

What is Baking Strength? | KPM Analytics

What is Baking Strength? | KPM Analytics

www.kpmanalytics.com/articles-insights/what-is-baking-strength

Learn about the factors involved in determining the baking strength of dough.

Effect of Wheat Bug Infestation on Rheological Properties of Wheat | Application Note

Effect of Wheat Bug Infestation on Rheological Properties of Wheat | Application Note

www.kpmanalytics.com/knowledge-center/effect-of-wheat-bug-infestation-on-rheological-properties-of-wheat

Learn how the CHOPIN Alveolab uses the Alveograph-Degradation protocol to evaluate post-harvest grain losses due to wheat bug infestation.

Tenacity | KPM Analytics

Tenacity | KPM Analytics

www.kpmanalytics.com/articles-insights/tenacity

For a baker, the “tenacity” of dough is its capacity to "resist" deformation. Consistency refers to whether the dough will be more or less hard or soft.

Master Flour & Dough Quality with 3 Core Analyses | KPM Analytics

Master Flour & Dough Quality with 3 Core Analyses | KPM Analytics

www.kpmanalytics.com/articles-insights/master-flour-dough-quality-with-3-core-analyses

How compositional, rheological, & functional technologies work together to provide the complete story on flour quality

Elasticity | KPM Analytics

Elasticity | KPM Analytics

www.kpmanalytics.com/articles-insights/elasticity

Learn about the principles of measuring the elasticity of dough using the CHOPIN Alveograph Test Series

CHOPIN Technologies | KPM Analytics

CHOPIN Technologies | KPM Analytics

www.kpmanalytics.com/brands/chopin-technologies

With over a century of excellence, CHOPIN products have helped food manufacturers pioneer new methods for analyzing cereals, flours and their derivatives.

CD1 Mill | KPM Analytics

CD1 Mill | KPM Analytics

www.kpmanalytics.com/products/cd1-mill

The CD1 Mill is an ideal laboratory mill to ensure inter-laboratory comparisons (Alveograph from wheat grain for example).

KPM Analytics Receives ICC Approval on SRC-CHOPIN 2 Analyzer | KPM Analytics

KPM Analytics Receives ICC Approval on SRC-CHOPIN 2 Analyzer | KPM Analytics

www.kpmanalytics.com/news-events/kpm-receives-icc-approval-on-src-chopin-2

How to Obtain a Reliable and Quick Assessment of Alveographic Values | Brochure

How to Obtain a Reliable and Quick Assessment of Alveographic Values | Brochure

www.kpmanalytics.com/knowledge-center/how-to-obtain-a-reliable-and-quick-assessment-of-alveographic-values

Mixolab 2 - Dough Analysis | KPM Analytics

Mixolab 2 - Dough Analysis | KPM Analytics

www.kpmanalytics.com/products/mixolab-2

Automated analyzer used to measure the rheological characteristics of dough during mixing, as well as the quality of starch and protein. mixolab; mix o lab

LabMill | KPM Analytics

LabMill | KPM Analytics

www.kpmanalytics.com/products/labmill

The LabMill is a laboratory mill used to transform both hard and soft wheat into refined flour to examine its milling behavior and the quality of the flour produced.

Gluten Explained | KPM Analytics

Gluten Explained | KPM Analytics

www.kpmanalytics.com/articles-insights/the-gluten

The current trend in gluten-free products has highlighted one thing: many consumers do not have a clear idea of what gluten is.

Standardization | KPM Analytics

Standardization | KPM Analytics

www.kpmanalytics.com/articles-insights/standardization

Imagine a world without standards: a buyer looking for wheat with 12% protein (and being aware that the analysis may vary) may require a seller to supply a batch of wheat with a protein level between 11.99% and 12.01%

Water Absorption Capacity of Flour | KPM Analytics

Water Absorption Capacity of Flour | KPM Analytics

www.kpmanalytics.com/articles-insights/water-absorption-capacity-of-flour

In practice, secondary processing needs flour with optimal and, above all, very consistent water absorption (i.e. the highest possible water absorption while allowing for the perfect functioning of production lines).

Impacts of Protocol Modifications - Alveolab | Application Note

Impacts of Protocol Modifications - Alveolab | Application Note

www.kpmanalytics.com/knowledge-center/impacts-of-protocol-modifications-alveolab

This study demonstrates the impact of protocol modifications on Alveographic results for 2 different flours (weak and strong).

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