Grégory VERICEL

Product Manager

What is an Alveograph?

• It is a laboratory instrument • It measures the visco-elastic properties of a bubble of

dough as it is inflated. • It is a worldwide standard. • It is used for:

- Controlling the wheat and flour quality - Measuring the impact of additives - Blending wheat or flour - Ensuring conformity to specification book - …

• It is not : a crystal bowl!

Alveograph curve

- P : dough tenacity (aptitude to resist deformation) - L : dough extensibility (maximum volume of air that the bubble is able to contain) - P/L : configuration of the curve - I.e. : elasticity index, I.e.= P200/P (P200: pressure at 4cm from the beginning of the curve) - W : dough baking strength or Energy (surface under the curve)

Alveolab

Very easy set-up!

• Installation requirements:

– a computer (USB)

– bench space

– 220V

– No water cooling

Automated water injection

• Water volume is calculated based on moisture content given by the operator

• Water is added automatically and very accurately (+/- 0.05ml)

• Water temperature is also controlled

Improved dough patties preparation

• New resting plates with anti-adhesive coating

• New semi-automatic dough cutter

Easier preparation of dough patties

Blowing bubbles has never been easier!

• Fully automated

• Temperature and humidity are regulated

no impact of the lab conditions!

Lab conditions have no influence on the Alveolab results!

How much more accurate is it?

• Full and complete data will be available in 2015 (worldwide ring test)

Repeatability Reproducibility

Alveolab (CVr) Alveograph (CVr) Alveolab (CVFi) Alveograph (CVR)

P 2% 3.7% 3% 9.3%

L 7% 8.2% 7% 11.9%

G 3% 4.2% 3.5% 6.4%

W 5% 5.9% 5% 8%

P/L 7.7% 8.5% 8.4% 17.4%

Ie 0.8% - 1% -

Alveolab Fidelity data - Arvalis – September 2013 | Alveograph Fidelity data - NF EN ISO 27971

What about the standards?

• Alveolab is a new Alveograph

• Alveolab 100% complies with all existing standards

Make more Alveograph tests!

• Gain in accuracy is even more important with operators with limited experience

• It is now easier and quicker to become fluent with the Alveograph test

• It is easier to run multiple tests at the same time

• It is now possible to increase the number of tests done per day, and therefore to maximize ROI

Innovations to get the most out

of your Alveograph

-

new protocols

Standard and new protocols

• Alveo CH, Alveo AH, Consistograph, Degradation, Relaxation… are included in the software

• All types of wheat (soft, hard, durum) can be tested under optimal conditions that correspond to their use in the industry.

• Easily develop new protocols to meet specific applications and make the Alveograph test even more predictive of flour performance

Degradation Durum

• Alveo test is performed as usual except that:

– 3 patties are inflated 28 minutes after the beginning of mixing.

– 2 patties are inflated 120 minutes after the beginning of mixing.

• Curves at 28 and 120 min are compared and degradation index is calculated:

DI = (W28-W120)/W28

• Determine the quantity of water to add using the following formula: Salt water volume = 187.52 – (H20% x 4.375)

• Dough mixing consists of:

– 1 min for mixing semolina with salt water.

– 1 min for manual scraping

– 2 min for mixing.

• Stop mixing when the timer indicates 4 min and keep dough inside the mixer for 18 min. After this resting time, start the mixer for another 4 min. Then continue with the standard CHOPIN protocol, as follows:

– Extrusion of dough

– Resting of patties in the Alveograph chamber at 25°C for 20 min

– Inflation of the bubble.

Relaxation

• The idea of relaxation test is pretty simple:

– Inject a certain amount of air inside the bubble in order to form a bubble but avoiding any rupture in the bubble wall (no air leak).

– Look how the bubble is deforming/relaxing over time.

– Measure the time for the bubble to relax.

Po/2

Po

Wx

Px

Lx

Iex

T1/2

• This measure indicates how dough performs when little stress is used.

– If relaxation is fast, it indicates a non-tolerant, slack dough.

– If relaxation is slow, it indicates highly resistant dough.

• For research purpose (and breeders), give the possibility to test 6 patties in different modes and have all corresponding calculations

Flour

Alveo CH

Standard (W, P…)

1st Derivative

Strain hardening

Degradation W2h/W20min

Relaxation ½ relax time

Mixing Consistance,

stab…

More useful information in one test!

Standard and new protocols

• Alveo CH, Alveo AH, Consistograph, Degradation, Relaxation… are included in the software

• All types of wheat (soft, hard, durum) can be tested under optimal conditions that correspond to their use in the industry.

• Easily develop new protocols to meet specific applications and make the Alveograph test even more predictive of flour performance

Develop new protocols Minimum Maximum Water temperature 15°C 22°C

Mixer temperature 15°C 40°C

Mixing speed 30 rpm 100 rpm

Mixing time before cleaning 0.5 min 3 min

Cleaning time 0 min 3 min

Mixing time after cleaning 0 min 60 min

Resting time during mixing 0 min 60 min

Mixing time after resting 0 min 60 min

Number of patties 1 6

Resting temperature 15 °C 40°C

End of resting time from end of mixing 0 min 300 min

Alveo analysis chamber temperature 15°C 30°C

Alveo analysis chamber relative humidity 30% 90%

Air flow 1 L/h 120 L/h

Air insufflation 4 s or 4 ml 50 s or 33000 ml Acquisition time 30 s 3600 s

Innovations to get the best use

of Alveograph data

Standard… and new test results!

Alveo

1st derivative Stress/strain

New parameter : First Derivative

• The first derivative was introduced by famous US researchers in the 90’s.

• It consists in derivating the Alveo curve and brings a new parameter called DM which showed very good correlation with bread volume.

• It does not require extra testing and can be calculated on every tests.

• This brings extra information useful for R&D with the aim to increase the prediction potential of the test.

Click here for the full article

New parameters : Stress / Strain

• Strain hardening has been intensively used by Stable Micro System to extract "scientific data" from the Alveo bubble.

• The idea is to measure the resistance of dough (strain) to deformation (stress).

• Strain hardening is a property of materials to increase their resistance when stress increases.

• It is only a matter of treating the bubble information on a specific way.

• The idea is to extract from the bubble all

information available and attract scientists in order to increase the number of research based on the Alveograph.

Click here for the full article

Bogdan Dobraszczyk

New key features on the

software

Help in finding the best blends

• 1st option – Select different products and enter % of incorporation – Ask software to calculate resulting Alveograph values for this blend

• 2nd option – Enter a target and select a product – Ask software to find in your database the "missing product" to blend

and at which percentage to reach the target

• 3rd option – Enter a target – Choose products to blend (up to 5) – Ask software to find the best blend = blend with (1) most affordable

price and (2) closest results

Help in finding the best blends

1 2

3

Find the most appropriate additive

• Open a test

• Select a target/reference curve

• Software gives you the most appropriate additive to use

Accuracy control charts

• Run test on reference samples

• Software automatically draws control charts

• Follow in an instant that the instrument is running properly

Add customized parameters

What about the maintenance?

• Complete and simple maintenance menu

• Connection via TeamViewer • Easy calibration (history of past CP/CL)

• No more burette • No more oil in the piston assembly • No more clogged cooling circuit

Conclusion

• Alveolab is more efficient and more accurate

• Alveolab also offers new unprecedented possibilities

– Perfect for all actual users

– And will convince more customers

• But there is also a need for a more simple solution…

What is it?

• Model to run only standard Alveograph CH test

• Based on Alveograph NG, with:

– no Consistograph

– no Alveolink

– PC software (simplified version of Alveolab software, same modern, simple and intuitive interface)

Who is it for?

• If you only do Alveo CH tests, work in a temperature and humidity controlled lab, have a more limited budget…

Sales & marketing

Our customers: who are they?

60%

11%

10%

6%

13% Millers

Research/Institute

Biscuit Ind.

Ind. Bakeries

Others

Alveograph is a quality control tool >80%

Our customers : where are they?

29,0%

22,0% 18,1%

9,4%

6,2%

5,8%

5,8% 3,7%

Western Europe

America

Eastern Europe

Asia

Africa

North Africa

CIS

Middle East

(Sales based on last 15 years)

Replacement Market AlveoLab & AlveoPC

New Markets for

AlveoLAB

AlveoLAB - AlveoPC markets

• MA + NG users replacement / existing market : captive

– AlveoPC for conservative (only CH test)

– AlveoLAB for progressive (accuracy, semi automatic, protocols,…new possibilities)

• New customers & new areas market : development

– AlveoPC if only need CH test

– AlveoLAB if need more information (semi automatic, several protocols, new information…)

Competition : Brabender

Brabender Extensograph :

- Measures extensibility in another way (2D)

- Needs Farinograph : higher cost, bigger sample size, longer test time…

Just a question of education / culture?

No fatality, yesterday’s Alveo is not AlveoLAB which is a new/good solution for customers needs.

With AlveoLAB we have the right tool to fight!

Sales policy

• AlveoPC price : 35 000 € • AlveoLAB price : 48 000 € • Usual distributor discount • Availability : Q4 2014

• Alveo + manometer: not manufactured anymore • Alveoconsisto: not manufactured anymore • Alveolink: still available • Spare parts for Alveo-Consisto/Alveolink/Alveo

manometer: still available

Thank you for your attention

Questions?