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ALVEOLAB

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PRODUCT OVERVIEW




AUTOMATED & FULLY CONTROLLED ALVEOGRAPH TEST CONDITIONS

The CHOPIN Technologies Alveolab® is an easy to use, versatile analyzer that
provides automated testing of flour and dough characteristics. The instrument is
self-controlled with its own cooling system, automatic water injection, and
automatic positioning, crushing and blowing of the dough patties. The Alveolab®
is more adaptable with a wider range of protocols and meets international
standards.

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FEATURES

 * NEW whole wheat test protocol (Alveolab® only)
 * Easy to use – simple, modern and intuitive interface
 * Standardized analysis – meets AACC 54-30, ICC 121, NF EN-ISO 27971, and GOST
   51415-99 standards
 * Measures the main rheological properties – tenacity, extensibility,
   elasticity, and baking strength


BENEFITS

 * Monitor incoming wheat or flour to ensure you are starting with high-quality
   ingredients
 * Improve efficiency by conducting multiple tests throughout the day
 * Understand dough behavior for testing new recipes and controlling additives
 * Measure and adapt flour according to specifications
 * Understand dough behavior to provide consistent products for your brand
 * Use proven, industry-standard analysis for your testing procedures

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APPLICATIONS




INTERNATIONALLY RECOGNIZED AS THE INDUSTRY STANDARD REFERENCE FOR GRAINS &
CEREALS

The Alveolab is used by millers and bakers all over the world to provide test
results that serve as reference for grains and cereals. Applications for the
Alveolab include analysis of:

 * Wheat selection for baked goods or pasta
 * Wheat or flour blends
 * Vital gluten
 * Salt and sugar impacts
 * Durum wheat
 * Additives and ingredients (proteases, amylases, deactivated yeasts, etc.)
 * Insect contaminated wheat




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PRODUCT LINEUP



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HOW IT WORKS




FOCUS ON THE ANALYSIS, NOT THE TRAINING

The Alveograph test consists of producing a test piece of dough, which, under
air pressure, turns into a bubble. This process reproduces the deformation of
the dough when subjected to carbon dioxide during fermentation.



The Alveolab® does not require extensive training, allowing staff to begin using
the analyzer right away. In addition, new employees can be trained quickly
instead of spending more time learning the system. With the labor shortages
facing the industry and employee turnover, being able to train employees in less
time means you can continue analysis without large gaps in your schedule. The
Alveolab® also allows you to conduct multiple tests simultaneously, which saves
time and cost. The ease of use and versatility results in ROI being realized
quickly.


THE TEST INVOLVES FOUR MAIN STEPS

 1. Mixing flour and salted water
 2. Preparing five calibrated pieces of dough
 3. Putting these pieces of dough to rest
 4. Automatically inflating each piece of dough until the resulting bubble
    bursts




AUTOMATED & FULLY CONTROLLED TEST CONDITIONS

 * Automatic regulation of temperature and hygrometry, meaning the results are
   independent of environmental conditions.
 * The positioning and the inflation of the dough pieces are automated and
   carried out in a temperature and humidity-controlled compartment.
 * The inverted bubble is more spherical and closer to the ideal conditions of
   the test.
 * Results are provided in graphical and table format to quickly assess the
   dough behavior.


Dough Cutter (included)


DOUGH HYDRATION

 * At the beginning of the test, water is added automatically and very
   precisely.
 * The temperature of the water tank is regulated.


INTEGRATED COOLING SYSTEM

 * Cooling is assured by an integrated system (Peltier effect). Therefore, there
   is no need to connect the equipment to a cooling water system.


EXTRUSION AND CUTTING OF DOUGH PIECES

 * Resting plates have a high-resistance anti-adhesive coating to facilitate the
   preparation of dough pieces.
 * Dough cutter is semi-automatic and very easy to use.




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SYSTEM COMPONENTS


 * Mixer bowl
 * Water tank
 * Resting chamber
 * Test platin
 * Recording system (miniPC with installed software)




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DETAILS




ADDITIONAL PROTOCOLS

The Alveolab® includes more protocols than the AlveoPC, including:

 * Whole wheat test protocol
 * Relaxation protocol
 * Hybrid protocol
 * Consistograph analysis
 * Alveographic analysis - protocol at adapted hydration
 * Creation of new specialized protocols (mixing, speed, duration, etc.)


VERSATILE SYSTEM

With the wide range of wheat flours available around the world, analysis data is
increasingly important for millers and bakers to characterize each and determine
how they will perform for baking. With the Alveolab®, the operator can adjust
temperatures, mixing speed, air flow, relative humidity, and test timing. This
versatility allows millers and bakers to be ready for new challenges and to
better approximate specific processes. An example of a new challenge is whole
meal flour. Previously, it was not possible to analyze whole meal flour with the
Alveograph classical method. Now, with the Alveolab®, whole meal flour can be
analyzed. New baking innovations are happening all the time and the Alveolab® is
built with the future in mind.




STANDARDS


 * ISO 27971, AACC54-30.02, ICC 121, GOST 51415-99
 * + ICC 188
 * + UNI 10453
 * + ICC 188: Alveo AH
 * + UNI 10453: Durum wheat semolina


CHARACTERISTIC CURVE AND MEASUREMENTS

The alveograph data is used to understand dough properties:

 * Tenacity – ability of the dough to resist deformation when being stretched
 * Elasticity – ability of a dough to spring back when it is stretched
 * Extensibility – ability to stretch without breaking
 * Baking strength – global energy necessary to deform the dough into a bubble
   until rupture



P: Tenacity (capacity to resist deformation)

Tenacity depends on water absorption capacity:

 * Protein quantity and quality
 * Starch damage
 * Fibers (pentosans, ash content)

For a given hydration, tenacity represents the dough consistency (how hard a
dough is)

L: Extensibility (maximum volume of air the bubble can contain)

Extensibility depends on:

 * Protein quantity and quality (mainly)
 * Extensibility represents the dough potential to stretch to hold gas (gas
   retention capacity)

P/L: Curve configuration ratio of tenacity and extensibility

Ie: Elasticity index, le = P200/P (P200: pressure at 4 cm from the beginning of
the curve)

 1. Elasticity represents the capacity of a dough to stretch and return to its
    initial position when stress ends
 2. It is measured 40 mm after the beginning of the curve (L = 40)
 3. At this instant, the quantity of air injected in the bubble is 200 ml.
 4. The bubble volume at this instant indicates the dough resistance to
    deformation. It is a way to evaluate the elasticity.

W: Dough baking strength (area under the curve) or Energy value

Baking strength depends on:

 * Protein quantity and quality
 * Starch damage
 * Enzymes
 * Interactions


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SOFTWARE



Alveolab® software provides straightforward, comprehensive, and intuitive data
with information about tenacity, extensibility, elasticity, and baking strength.
It allows the lab technician to make decisions about blends or additives. A
standard analysis certificate is automatically generated for use in verifying
the test results.

All traditional parameters can be obtained with the Alveolab®; additionally, the
analysis data includes:

 * First derivative
 * Stress/Strain curve
 * Possibility to record the dough consistency during mixing
 * Obtain more data during testing to better predict the dough behavior and
   final product

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Alveolab® software provides straightforward, comprehensive, and intuitive data
with information about tenacity, extensibility, elasticity, and baking strength.
It allows the lab technician to make decisions about blends or additives. A
standard analysis certificate is automatically generated for use in verifying
the test results.

All traditional parameters can be obtained with the Alveolab®; additionally, the
analysis data includes:

 * First derivative
 * Stress/Strain curve
 * Possibility to record the dough consistency during mixing
 * Obtain more data during testing to better predict the dough behavior and
   final product



Alveolab® software provides straightforward, comprehensive, and intuitive data
with information about tenacity, extensibility, elasticity, and baking strength.
It allows the lab technician to make decisions about blends or additives. A
standard analysis certificate is automatically generated for use in verifying
the test results.

All traditional parameters can be obtained with the Alveolab®; additionally, the
analysis data includes:

 * First derivative
 * Stress/Strain curve
 * Possibility to record the dough consistency during mixing
 * Obtain more data during testing to better predict the dough behavior and
   final product

Alveolab® software provides straightforward, comprehensive, and intuitive data
with information about tenacity, extensibility, elasticity, and baking strength.
It allows the lab technician to make decisions about blends or additives. A
standard analysis certificate is automatically generated for use in verifying
the test results.

All traditional parameters can be obtained with the Alveolab®; additionally, the
analysis data includes:

 * First derivative
 * Stress/Strain curve
 * Possibility to record the dough consistency during mixing
 * Obtain more data during testing to better predict the dough behavior and
   final product

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ADDITIONAL FEATURES

Alveolab® software includes additional features, including details about blends,
an improver guide and virtual storage:

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ADDITIONAL FEATURES

Alveolab® software includes additional features, including details about blends,
an improver guide and virtual storage:




ADDITIONAL FEATURES

Alveolab® software includes additional features, including details about blends,
an improver guide and virtual storage:


ADDITIONAL FEATURES

Alveolab® software includes additional features, including details about blends,
an improver guide and virtual storage:


BLENDS

Select up to 5 products and automatically find the most affordable blend that
corresponds to your target Alveograph values.

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BLENDS

Select up to 5 products and automatically find the most affordable blend that
corresponds to your target Alveograph values.




BLENDS

Select up to 5 products and automatically find the most affordable blend that
corresponds to your target Alveograph values.


BLENDS

Select up to 5 products and automatically find the most affordable blend that
corresponds to your target Alveograph values.


IMPROVER GUIDE

Helps you to quickly choose the most suitable additive to obtain target
Alveograph values.

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IMPROVER GUIDE

Helps you to quickly choose the most suitable additive to obtain target
Alveograph values.




IMPROVER GUIDE

Helps you to quickly choose the most suitable additive to obtain target
Alveograph values.


IMPROVER GUIDE

Helps you to quickly choose the most suitable additive to obtain target
Alveograph values.


VIRTUAL STORAGE

 * Virtually attribute a product to a silo or a cell and enter its price
 * Analysis traceability
 * Monitor over time the quality of a specific product in relation to a given
   supplier or customer

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VIRTUAL STORAGE

 * Virtually attribute a product to a silo or a cell and enter its price
 * Analysis traceability
 * Monitor over time the quality of a specific product in relation to a given
   supplier or customer




VIRTUAL STORAGE

 * Virtually attribute a product to a silo or a cell and enter its price
 * Analysis traceability
 * Monitor over time the quality of a specific product in relation to a given
   supplier or customer


VIRTUAL STORAGE

 * Virtually attribute a product to a silo or a cell and enter its price
 * Analysis traceability
 * Monitor over time the quality of a specific product in relation to a given
   supplier or customer

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INSTALLATION OPTIONS



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ACCESSORIES





AVAILABLE ACCESSORIES




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SPECIFICATIONS





ALVEOLAB

Size Width x Depth x Height: 1010 x 640 x 860 mm Weight 96 kg Noise Level < 70
dB Power 220/240 VAC - 50 /60 Hz - 2.200 W Reagents needed per test (not
supplied) - Salted water 2.5%
- Peanut or mineral oil as described in the NF EN ISO 27971 MiniPC
specifications - Windows 10 IOT - Alveolab® software already installed Cooling
System Internal Data Export to USB Is Available Print Results By connecting an
external printer to the MiniPC Software Languages English, French, Spanish,
Chinese, Italian, Polish, Portuguese, Czech, Russian, Romanian, Turkish,
Ukrainian, Hungarian, Greek, Bulgarian Environmental Considerations - Indoor use
- Storage temperature: -25°C to +55°C (-13°F to +131°F)
- Operating temperature: 18°C to 22°C (64°F to 72°F)
- Humidity: usage RH between 50 and 80%
- Power voltage variations: ± 10% Regulatory compliances - Degree of pollution
as per EN 61010: 2
- Installation category as per EN 61010: II (surge category)


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BROCHURE

ALVEOGRAPH TEST SERIES

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BROCHURE

ALVEOGRAPH TEST SERIES COMPARISON CHART

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VIDEO

CHOPIN ALVEOPC - HOW TO CONDUCT A TEST

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