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Chopin Technologies

Alveograph

The Alveograph enables determination of the tenacity, extensibility, elasticity and baking strength of flour (alveograph test). The Alveograph is composed of three in dissociable elements: the mixer, equipped with a pressure sensor and an extraction passage the Alveograph the Alveolink The mixer enables dough formation and extraction for dough ball preparation for use in the alveographic test.

The Alveograph section measures the tridimensional extension of a dough specimen which changes shape into a bubble under the effect of air pressure. This means of extension reproduces the deformation of the dough under the influence of gaseous pressure. The Alveolink enables choosing of the tests which are to be carried out. It processes the data, curve displays and parameters for the different tests carried out.

Alveograph Functional Diagram

Result of Alveograph test

Advantages

1 single device comprising the sample preparation and the test section.

1 single device for determination of flour tenacity, extensibility, elasticity and baking strength.

1 single test to be carried out.

Alveo-Consistograph

The AlveoConsistograph enables determination of the tenacity, extensibility, elasticity and baking strength of flour (alveograph test) at constant hydration (weak flour) and at adapted hydration (strong flour). In the latter case, determination of the water absorption capacity is necessary, and can be carried out thanks to the Consistograph options included. The Consistograph test, for its part, enables determination of dough consistency, flour water absorption capacity of the flour, and determination of dough behaviour during kneading. The AlveoConsistograph is composed of three indissociable elements: the mixer, equipped with a pressure sensor and an extraction passage the Alveograph the Alveolink The mixer enables dough formation and extraction for dough ball preparation for use in the alveographic test. It is equipped with a single blade for the purposes of the alveograph test and a double blade for the Consistograph test (water absorption and consistency). During the Consistograph test, the leveling pressure sensor flush with the wall records the pressure exerted by the dough during kneading. Recording this pressure enables the determination both of the dough consistency and of the flour’s water absorption capacity. The Alveograph section measures the tridimensional extension of a dough specimen which changes shape into a bubble under the effect of air pressure. This means of extension reproduces the deformation of the dough under the influence of gaseous pressure.   The Alveolink enables choosing of the tests which are to be carried out (Alveograph at constant or adapted hydration, Consistograph at constant or adapted hydration). It processes the data, curve displays and parameters for the different tests carried out.

Different Product Tested on the Alveograph

Calculation of the hydration level in 4mins on the consistograph

Advantages

Enables alveograph testing on all types of flour (weak to strong).

1 single device comprising the sample preparation and the test section.

1 single device for determination of flour water absorption, tenacity, extensibility, elasticity and baking strength.

Determination of water absorption in just 4 mins.

Mixolab

With just one test the Mixolab enables you to:

analyze the quality of the proteinic network

analyze starch behaviour

analyze the enzymatic activity of flours.

The Mixolab enables real-time measurement of Nm torque produced by the dough between two blades. Once the dough has been formed, the device measures its behaviour over time with regard to the dual constraint represented by kneading and the temperature. PC guided, this automatic test provides numerous parameter setting possibilities.

Standards - protocols:

The Mixolab enables a large number of personalized protcols to be created. Each of them enables you to schedule the different cycle temperatures, kneading speed, target torque etc.

Advantages

Full analysis in just one test

Very easy to use thanks to PC-automated analysis and piloting.

Correlation with existing methods (water absorption capacity, development time, stability, weakening).

Possibility of integrating a world expert network.

Sieve Sifter

SD-MATIC (Damaged Starch Analyser)

Laboratory Mills

website: http://www.chopin.fr

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