Máy đo đặc tính lưu biến của khối bột nhào ALVEOPC

Máy đo đặc tính lưu biến của khối bột nhào ALVEOPC

Measure of dough tenacity, extensibility, elasticity and baking strength

♦ Applications

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

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

♦ Advantages

International reference

• Tenacity (P), extensibility (L), elasticity(I.e.), baking strength (W))
• Standardized analysis (AACC 54-30, ICC 121, NF EN-ISO 27971, GOST 51415-99) for commercial transactions

Easy to use

• Comprehensive software with a simple, modern and intuitive interface
• The Alveograph produces results that serve as references for all of the cereal industry.
• These results allow controlled production processes and ensure quality of the final products.