CHOPIN Technologies

Rheological Analyzers

Rheological analyzers measure the physical properties of flour when mixed with water to form a dough as critical indicators of processing and final product quality. These automated analyzers measure dough properties such as extensibility and baking strength, behavior during mixing and heating to determine protein and starch quality, and behavior during proofing and correspond to numerous international standards.

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Alveograph Test Series

KPM Analytics

The Alveolab and AlveoPC analyzers are internationally recognized as the essential and standard tool used to measure rheological properties (tenacity, extensibility, elasticity, and baking strength) of dough, and therefore baking performance of flours used for baked goods, noodles, biscuits, etc.

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