Developed independently in the late 1920s in France by Marcel Chopin [fr], [1] the Chopin Alveograph performs the alveographic test that enables to measure the tenacity (resilience), extensibility, and elasticity of a dough (standardized mix of flour and water).

The CHOPIN Technologies Alveograph® Series is the industry-standard tool used to measure rheological properties of dough, such as tenacity, extensibility, elasticity, and baking strength. With this data, millers and bakers can predict the performance of flours used for baked goods, noodles, biscuits, etc.

The Alveograph, Mixolab and SDmatic from CHOPIN Technologies quickly and effectively get you those vital measurements. With over a century of excellence, CHOPIN products have helped food manufacturers pioneer new methods for analyzing cereals, flours and their derivatives.

The CHOPIN Technologies Alveolab® is an easy to use, versatile analyzer that provides automated testing of flour and dough characteristics. The instrument is self-controlled with its own cooling system, automatic water injection, and automatic positioning, crushing and blowing of …

The alveograph (also called Choping alveograph) is a tool used to measure the rheological performance of flour through a specific laboratory test. It primarily evaluates the dough’s ability to withstand fermentation, which indicates the “strength” …

The Chopin alveograph is more popular in Europe than in North America. The instrument consists of three parts: mixer, bubble blower, and a recording manometer. The procedure involves using air pressure to blow a bubble from a disk of sheeted dough until it reaches its breaking point.

The Chopin Alveograph is a test commonly used overseas to help determine the baking potential of wheat by measuring its characteristics. Using air pressure to inflate a thin sheet of dough, a large bubble is blown until it bursts.

Dec 30, 2005 · An Alveograph (aka “Chopin Alveograph”) is a tool used to help determine what a particular wheat flour is useful for. The Alveograph uses air pressure to inflate a thin sheet of dough, simulating the carbon dioxide bubbles that are present in bread dough, that cause dough to stretch when rising.

The Alveograph® Series is used by millers to analyze and optimize blends of flour, adapting them as needed to meet customer specifications. It is used by bakers to validate incoming ingredients, for testing new recipes, and anticipating production performance of flour and dough mixtures.

The Alveograph measures the essential rheological characteristics of the dough: - P : dough tenacity (aptitude to resist deformation) - L : dough extensibility (maximum volume of air that the bubble is able to contain)