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Analyze the visco-elastic properties of wheat dough with the latest state-of-the-art evolution of the international reference


Applications :

For Storage Operators

Secure the buying and selling of wheat and our usingan international reference

Monitor wheat quality upon reception

Select and classify wheats according to their future use

Detect insect contaminated wheat

For Bakers

Monitor the conformity of incoming flour

Test new compositions

Control additives

For Millers

Optimize the blends of wheat and flour

Adapt the flour for its ¬final use by accurately measuringout additives and improvers

Control the different flour fractions

Use on durum wheat (Triticum durum): semolina protocol (standard UNI 10453)


Principle :

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 subject to carbon dioxide during fermentation.

The test involves 4 main steps:

1. Mixing our and salted water

2. Preparing five calibrated pieces of dough

3. Putting these pieces of dough to rest

4. Automatically infl ating each piece of dough until the resulting bubble bursts


Compliant with :

Results from the Alveolab conform to standards AACC 54-30, AACC 54-50, ICC 121, ICC 171, NF-EN-ISO 27971, GOST 51415-99, GB/T 14614, 4-2005.


Specialist in laboratory instruments for grain, feed and food analysis.

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