KPM Analytics announced a new version of its Chopin Technologies Alveolab, a functional dough analyzer used by bakeries, as well as milling companies, wheat breeders and grain storage facilities. The new Alveolab is the first Alveograph instrument to analyze whole wheat doughs for the following characteristics: tenacity, extensibility, elasticity and baking strength.
Bread and baked snack producers are increasing the use of whole wheat flours to meet growing consumer demand for healthier products. Formulations including whole wheat and other wheat flours including bran, can negatively affect product quality. To avoid “guesswork” and baking trials, bakers can utilise the Alveolab to understand their doughs, evaluate the quality of incoming whole wheat flours, test new recipes and adjust processes to produce brand-consistent products.
“Prior to this innovation, traditional alveographs, which blow an air bubble into dough to perform measurements according to industry standards, simply did not work with whole wheat doughs,” said Lionel Bernard, General Manager Chopin Technologies, a product line of KPM Analytics. “This is because bran particles tend to break the protein network, thus preventing bubble formation. After a long period of research, our experts perfected new protocols that enable the Alveolab to do what used to be impossible.”
In addition to its capabilities for whole wheat doughs, the new Alveolab includes upgrades in hardware and software for improved user experience. It can also export dater to users’ laboratory information management systems (LMS) which allows them to integrate results with data from other systems.
The new Alveolab instrument is easy to use and requires little training. It is self-controlled and equipped with its own cooling system, automatic water injection and automation positioning, crushing and blowing of dough patties.
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Editor, International Bakery
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