The 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 Storage Operators:
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.
- 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.