Alveolab

Specifications :

Control of the test conditions

• Thanks to automatic regulation of temperature and hygrometry in the test, the results are independent of environmental conditions, and therefore more accurate.
• Cooling is assured by an integrated system (Peltier effect). Therefore, there is no need to connect the equipment to a cooling water system.

Instruments linked to PC software

• Test data is displayed live test after test
• A standard analysis certificate is automatically generated. Your company name and logo can easily be added.
• All data is backed up to assure perfect traceability.

Dough hydration

• At the beginning of the test, water is added automatically and very precisely.
• The temperature of the water tank is regulated.

Inflation of the dough pieces

• The positioning and the inflation of the dough pieces are automated, and carried out in a temperature and humidity controlled compartment.
• The inverted bubble is more spherical and closer to the ideal conditions of the test.

Extrusion and cutting of dough pieces

• Resting plates have a high-resistance anti-adhesive coating to facilitate the preparation of dough pieces.
• Dough cutter is semi-automatic and very easy to use.

Protocols

• New parameters, stress/strain and first derivative, are now calculated automatically.
• «Degradation», «relaxation» and «hybrid» protocols (a combination of different protocols, for example: alveo + relaxation) are pre-loaded in the software.
• Custom protocols can be created, for example, by varying the intensity and duration of the mixing. Consequently, the Alveograph test has even more predictive analysis of flour performances.

Blends

• Select up to 5 products and automatically find the most affordable blend that corresponds to your target Alveograph values.

Improver guide

• Helps you to quickly choose the most suitable additive to obtain target Alveograph values.

Virtual store

• Virtually attribute a product to a silo or a cell and enter its price.

Analysis traceability

• Monitor over time the quality of a specific product in relation to a given supplier or customer.

Wheat selection

Compare, select and classify the different batches of wheat available on the market according to their future use.

Durum wheat (Triticum durum)

The Alveolab evaluates the tenacity of semolina intended for making pasta and determines the bread-making capacities of durum wheat flour (standard protocol UNI10 453).

Wheat or flour blends

In milling, wheat or flour is blended to adapt quality according to the future use. With the Alveolab, calculate the right blend for making high quality products.

Additives

Optimize their usage by measuring their effects (cysteine, ascorbic acid, yeast, glucose, etc.) on the plastic properties of the dough.

Proteases

The hydrolysis of peptide bonds leads to a partial destruction of the gluten network.
These effects are clearly shown on the Alveolab results.

Gluten

The effects that gluten has on dough are easily detectable with the Alveolab. For example, excess gluten results in high dough elasticity, and poor extensibility.

Insect contaminated wheat

The Alveolab makes it possible to detect flour that has been produced with contaminated wheat.

Catalogue : PDF