Chopin Alveolab® - How to Conduct a Test
#foodquality #foodmanufacturing #alveograph #dough #doughquality
This video describes how to conduct a test using the CHOPIN Alveolab® analyzer.
The Alveolab® is 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.
For more information on this product and other KPM Analytics products, please visit us online at https://www.kpmanalytics.com/products...
