Complies

with standards

AACC 54-30.02

ICC 121

NF EN ISO 27971

GOST 51415-99

A lveo-Consistograph

Measures the water absorption, tenacity, extensibility, elasticity and baking strength of flours

Universal

Analyzes hard, soft and durum wheat

Simple

A single apparatus for preparing and analyzing the sample

Flexible

Standard protocol at constant hydration (soft wheat), adapted hydration protocol (hard wheat) and specific protocols for durum wheat

Improvement in the plastic quality of dough

Conforms to specifications

Standardized analysis for commercial

transactions (standard protocol)

Optimization of wheat or flour blends

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Technical characteristics

Alveograph

Power supply : 220/240 V - 50/60 HzPower : 250 WNet weight : 25 KgDimensions (mm) : L 450 x P 320 x H 500Volume : 0,19 m3

Mixer

Power supply : 220/240 V - 50/60 HzPower : 1000 WNet weight : 35 KgDimensions (mm) : L 450 x P 500 x H 300Volume : 0,20 m3

Alveolink

Power supply : 220/240 V - 50/60 HzPower : 35 WNet weight : 7,4 KgDimensions (mm) : L 330 x P 220 x H 200Volume : 0,05 m3

Ordering information :901003 Alveo-Consistograph901004 Alveolink NG

Interpretation of the Alveograph curve

The curves obtained with the Alveograph are interpreted using the following parameters:

P : tenacity (maximum pressure on deformation)L : extensibility (length of the curve)W : baking strength (area under the curve)P/L : configuration ratio of the curvele = P200/P : elasticity (P200 : pressure at 4 cm from the start of the curve)

The Alveo-Consistograph measures the rheological characteristics of a dough during mixing as well as its deformation in the form of a bubble (tenacity, extensibility, elasticity, etc.)

Measurement principle

Benefits

Three-dimensional extension of a dough specimen to reproduce biologically or chemically driven gaseous deformation.

The Alveograph test has four steps:

> Flour is mixed with salted water> Five dough samples are prepared> The samples are left to rest> The dough samples swell under controlled test conditions.

The Consistograph records the pressure during mixing and from it deduces the water absorption of the flour.

The curve and the associated calculated parameters are handled automatically by the integrated Alveolink.

The main applications

Selection, control and classification of wheat and flour

Optimization of mixes (arithmetic rule)

Improvement of the plastic qualities of flours (ingredients, enzymes, etc.)

Numerous applications and publications available

SAFEYour tests are carried out with a single apparatus which meets current international standards. Integrated calculation saves you time and eliminates risk of error.

FLEXIBLEThe Alveo-Consistograph combines the performance of the Alveograph with that of the Consistograph. It allows you unrestricted testing of all types of wheat: hard, soft or durum.A special protocol allows you to detect wheat bug.

COMPREHENSIVEThe Consistograph measures the flour’s water absorption rate in 4 minutes, allowing you to test flours in the Alveograph based on their hydration capacity (adapted hydration protocol).

VERSATILEThe Alveograph adapts to your needs. The protocol can be customized with the help of CHOPIN Technologies Application Laboratory.

RELIABLEReproducible and standardized measurements.

Methods and equipment for controlling the characteristics of cereals and their derivatives

+ 33 1 41 47 50 41 - + 33 1 47 94 67 15 - info@chopin.fr - www.chopin.fr - 20 avenue Marcellin Berthelot - 92390 Villeneuve-la-Garenne Cedex, France