The AlveoPC measures dough tenacity, extensibility, elasticity and baking strength.
The AlveoPC measures dough tenacity, extensibility, elasticity and baking strength in one convenient test. The AlveoPC peforms the basic Alveograph CH test in a lower throughput laboratory.
The AlveoPC uses an internationally recognized testing method that measures Water absorption (WA), tenacity (P), extensibility (L), elasticity (I.e.), baking strength (W). The instrument and method are covered by the following specifications for commercial transactions: (AACC 54-30, ICC 121, NF EN-ISO 27971, GOST 51415-99).
For Storage Operators:
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.
- Mixing flour and salted water.
- Preparing five calibrated pieces of dough.
- Putting these pieces of dough to rest.
- Automatically inflating each piece of dough until the resulting bubble bursts.