REOLOGI · KPM ANALYTICS

Alveolab — the alveograph reference for baking quality in wheat flour.

Alveolab inflates a dough bubble under standardised conditions and measures the pressure until it breaks. The result is the four alveograph indices P, L, W and P/L that guide purchasing, range development and recipe control at Swedish flour mills and bakeries — with full traceability according to ICC 121 and AACCI 54-30.

International reference for dough strength and extensibility.

The alveograph method is the dominant reference method for baking quality in wheat flour in Europe. Alveolab automates sample preparation, rest and measurement timing and bubble inflation, eliminating operator-dependent variation and delivering reproducible values across shifts and laboratories.

The optional Consistograph also measures water absorption at constant hydration — useful when switching flour batches and for contract specifications with bakery customers.

Levererar fyra nyckeltal

• P — dough resistance to deformation (tenacity)
• L — extensibility, how far the bubble stretches before breaking
• W — total deformationsenergi, samlad bakstyrka
• P/L — balance between strength and extensibility
• Automatisk provberedning enligt ICC 121, AACCI 54-30
• Consistograph option for water absorption