AlveoConsistograph®

• 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 levelling 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.

Standards – protocols:

• The Alveograph test is AACC 54-30A, ICC 121, and ISO 5530/4 approved.
• The Consistograph test is AACC 54-50 and ICC 171 approved

 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.