CHOPIN ALVEO CONSISTOGRAPH FOR DOUGH
The consistograph, combined with the Alveograph, provides the advantage of a complete and essential analysis of the plastic qualities of dough before baking, namely its behavior during kneading and rising.
•Anticipating the behavior of the dough during kneading.
•Determining the quantity of water to add so as to obtain a given consistency.
•Verifying the conformity of the products to their specification schedule.
•Classification of the wheat according to its uses in production (measurement of the W, P, L, G, P/L).