Consistograph®

• The mixer equipped with a pressure sensor
• The Alveolink

The mixer, equipped with a double blade, enables the dough to be formed. The pressure sensor, flush with the wall, records the pressure applied by the dough during kneading. The recording of this pressure enables both the determination of the dough consistency and the determination of the flour’s water absorption capacity. The Alveolink processes the data, displays the curves and the parameters of the various tests conducted
 

Standards – protocols:

• The Consistograph test is AACC 54-50 and ICC 171 approved

 Advantages:

• Quick test:
  • determination of water absorption capacity in only 4 mins
  • characterization of dough behaviour under kneading in 8 mins
• Full analysis.
• Quick and easy mixer cleaning