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The consistograph, combined with the Alveograph, provides you with the advantage of a complete and essential analysis of the plastic qualities of your dough before baking, namely its behaviour during kneading and rising.
- Anticipating the behaviour 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).
By using of the Alveo-Consistograph, you are complying with the AACC 54-50 and ICC 121 standards for determining the water absorption power of the flour.
The advantages of the Alveo-Consistograph
Flexibility
By means of Alveo-Consistograph, you are able to perform alveographic tests on all types of flour (weak to strong) and to calculate the water absorption power whatever the consistency chosen, so that this appliance can be adapted to suit your activity.
Simplicity
Using this appliance, you prepare and analyse your samples.
Reliability
This tool is an essential addition to the Alveograph, and provides the same advantages, namely measurements that are simple, reproducible and standardised.
Flexibility
The additional measurement performed by the consistograph, i.e. the water absorption power, is effected in only 4 minutes. You therefore achieve a complete test in a minimum of time.
Versatility
The use of the Alveograph is perfectly adaptable to your needs, and your protocol can be fully customised with the support of the Applications Laboratory.
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Consistograph®
