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AlveolabThe Alveolab measures dough tenacity, extensibility, elasticity and baking strength.


The Alveolab is a unique instrument that reliably measures dough tenacity, extensibility, elasticity and baking strength in one convenient test.  The Alveolab is fully automated with tightly controlled test conditions for reliable and repeatable measurements.

The Alveolab is 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 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
  • Use on durum wheat (Triticum durum): semolina protocol (standard UNI 10453)

For Bakers:

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

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.

Learn more about the Alveolab


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.

  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.