Alveograph test instrument – Chopin Alveolab

Chopin Technologies, a subsidiary of KPM Analytics, is a French manufacturer of instruments for evaluating the quality of cereal, flour, and other related products. One of its most popular products is the Alveolab capable of performing the renowned Alveograph test.

The Alveolab owes its origin to the Extensometer developed and designed by Mr. Marcel Chopin in 1920. It is now an internationally recognized instrument for analysing the visco-elastic properties of wheat flour by means of the Alveograph test. It can be used to evaluate a variety of parameters such as dough tenacity, extensibility, elasticity, and baking strength. The Alveograph test has been standardized by all major producers and evaluators for testing and classifying wheat.


Alveograph test procedure

The Alveograph test performed by the Alveolab involves creating a dough bubble under specific pressure. This bubble is then subjected to deformation by simulating the pressure generated by carbon-dioxide during fermentation.

The result of the Alveograph test is a graph from which four key parameters can be obtained:

  • P value which indicates dough tenacity or its capacity to resist deformation
  • L value which indicates dough extensibility and corresponds to the maximum amount of air the bubble can contain
  • IE value which indicates elasticity index
  • W value which indicates dough baking strength

Salient features of Alveolab

As a result of over 80 years of research and development, Chopin Technologies has been able to come up with numerous technological advancements to make the Alveolab more versatile and accurate. The following are some of the salient features of the Alveograph test instrument:

  • Automatic pump calibration and water injection
  • Advanced accessories such as resting plates and dough cutter for improved control over preparation of dough pieces
  • Automatic positioning and swelling of dough pieces in a humidity and temperature-controlled compartment
  • Production of inverted bubble which is spherical and closer to ideal test conditions
  • Intuitive software providing additional parameters such as first derivative,stress strain parameters, and mixing consistency

Additional functionalities

The following are some of the additional functionalities Alveolab has which makes it a must-have instrument for anybody involved in the quality analysis of wheat flour:


Effective cooling is performed by an integrated system which works based on the Peltier effect. This negates the need for a cooling water system to be connected to the equipment.


New parameters such as stress/strain and first derivative are calculated automatically. ‘Degradation’, ‘Relaxation’, and ‘Hybrid’ protocols (combinations of different protocols, for example: alveo + relaxation) are pre-loaded in the software. Custom protocols can also be created. For example, by varying the intensity and duration of mixing.

Improver guide

This helps you to quickly choose the most suitable additive for reaching the target Alveograph values.


You have the option of selecting up to five products based on which the system will automatically find the most affordable blend that can match your target Alveograph values.

Analysis traceability

You can monitor the quality of a specific product over time in relation to a given supplier or customer.


The Alveograph has multiple renowned accreditation such as AACC 54-30A, ICC 121, NF EN-ISO 5530/4, and GOST 51415-99.

Alveolab applications

Chopin Alveolab can be used to analyse all types of wheat – soft, hard, and durum. The instrument finds practical application in a wide variety of applications such as:

  • Detecting insect damage in wheat
  • Evaluating and optimizing wheat & flour blends
  • Selecting suitable additives
  • Verifying product conformity to given specifications

Alveolab price

Agaram Industries is the exclusive distributor of Chopin Technologies, France, who manufacture an instrument to perform the Alveograph test. To get a quotation with the Alveolab price, you can fill up this form or send an email directly to

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