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.
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