Alveograph® Series

DOUGH RHEOLOGY ANALYZER

UNLOCK SECRETS TO PRODUCING

SUPERIOR BAKED GOODS

Alveolab®
AlveoPC
 Alveograph® Series
OVERVIEW
The Alveograph® Series Dough Rheology Analyzers are the industry-
standard tools used to measure rheological properties of dough. While
the first concept was invented almost a century ago, the Alveograph®
continues to evolve with new protocols and completely open testing
conditions (speed, time, and temperatures), allowing it to adapt to
modern challenges.
Rheological properties of dough indicate how it will perform in the
production process, which includes
- Machinability,
- Stickiness,
- Ability to keep its shape, whether it will spread or shrink,
- How it will develop during fermentation.
Measuring these dough properties and understanding the impact on the
final quality of your product will ensure consistency in appearance, size,
aroma, and structure.
Bakers and millers all over the world use the Alveograph® to serve as a
reference measurement for grains and cereals, both for quality control
and developing new products.

APPLICATIONS
The Alveograph® Series is used by millers to analyze and optimize blends of flour, adapting them as needed
to meet customer specifications. It is used by bakers to validate incoming ingredients, for testing new recipes,
and anticipating production performance of flour and dough mixtures. Product-specific applications include:
• Wheat selection for baked goods or pasta • Durum wheat
• Wheat or flour blends • Additives and ingredients (proteases, amylases,
• Vital gluten deactivated yeasts, etc.)
• Salt and sugar impacts • Insect contaminated wheat

FEATURES
• Provides universally recognized measurements for • Meets international reference standards for AACC
tenacity, extensibility, elasticity, and baking strength and ISO
(P, L, W, and I.e. values) • Control testing temperatures automatically with the
• Two models available: Alveolab and AlveoPC Alveolab® or with an external chiller for the AlveoPC
• Can be used for both soft and hard wheat • Intuitive User Interface
• New whole wheat test protocol (Alveolab only)
®
• Standardized data export for integration into a LIMS
• Customizable protocols (Alveolab® only)

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STANDARDIZED MEASUREMENTS
The Alveograph® test is conducted by injecting air into
a thin patty of dough to form a bubble, simulating gas
(carbon dioxide) release and retention during dough
fermentation and baking. The results are expressed in
five industry-standard values.

H (mm)

100

75

l.e.
50

P
25

W
0

0 25 50 75 100 125 150

L (mm)

• P: Tenacity (capacity to resist deformation). At a given • Ie: Elasticity index represents the capacity of dough to
hydration, tenacity represents dough consistency (is the stretch and return to its initial position.
dough hard or soft, for example) • W: Dough baking strength (area under the curve) or
• L: Extensibility (maximum volume of air the bubble Energy value that depends on Protein quantity and
can contain) This value depends on protein quantity quality, Starch damage, Enzymes, Interactions.
and quality and represents the dough's gas retention • P/L: Curve configuration ratio of tenacity and
capacity. extensibility

Stress/strain, first derivative and consistency recording during mixing: new parameters are available with the
Alveolab® and improve the discriminating and predictive potential compared to other models.

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 Alveograph® Series
DETERMINE WHICH FLOUR IS SUITABLE FOR YOUR PRODUCTION
One flour is not “better” than the other, it depends
on each industrial process and the product you
are producing. You may prefer low tenacity for
cookies, wafers, etc. or higher tenacity for sliced 140

bread, panettone bread, etc. 120

The Alveograph test will allow you to determine

®
100

the main characteristics of dough suitable for your Strong

80 Flour
end-product. H (mm)
60

40
Weak
Example: Bread Flour Vs. Biscuit Flour 20 Flour

0 20 40 60 80 100 120 140 150 180

L (mm)

COMPREHENSIVE AND INTUITIVE DATA

The Alveograph® software provides comprehensive,
and intuitive data about tenacity, extensibility,
elasticity, baking strength and more. A standard
analysis certificate is automatically generated for
use in checking the test results.

The software displays easy-to-understand test

data live on your PC and a backup is generated for
perfect traceability.
Results are provided in graphical and table format
to quickly assess the dough behavior.

4
SIMPLE TESTING PROCEDURE
The Alveograph® test involves four simple steps:
1. Mixing flour and salted water
2. Preparing five calibrated pieces of dough
3. Putting these pieces of dough to rest 4

4. Automatically inflating each piece of

dough until the resulting bubble bursts
3

Alveolab®

Test time:
35 minutes
Operator time:
20 minutes
1 2

AlveoPC

No need to wait until the end of the test to prepare a new one: 4
as soon as the mixing bowl is free, you can start the next test.

ACCESSORIES TO STREAMLINE TESTING

The Alveograph® includes several helpful accessories to make testing easier and faster for users:
• Semi-automatic cutter for consistent patty size samples, and ease of processing
• TeflonTM -coated resting plates to avoid sticky residue and easy cleaning
• Reference flours to ensure accurate testing (optional)
• Dedicated CPU (MiniPC) running under Windows 10 IOT.

Reference flours MiniPC Semi-automatic cutter

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 Alveograph® Series
TWO MODELS
The Alveograph® devices are composed of two main elements: a kneading machine to create a dough sample
for testing, and the Alveograph® itself, which measures the extension of a dough bubble formed by air pressure.

Alveolab® - For Quality Control, Research & Development,

Resting
Chambers New Product Development
Water Tank The Alveolab® is user-friendly, with constant or adapted
Nozzle
hydration. It has a self-controlled cooling system, automatic
Alveograph water injection, and automatic positioning, crushing, and
Test Chamber
blowing of dough patties. Operators can adjust temperature,
mixing speed, air flow, humidity, and test timing.

Mixer
This flexibility allows testing of different formulations for
bowl new recipes and understanding dough performance in
production. The data helps determine the best flour mixture
and final production process.

AlveoPC - For Quality Control

Alveograph
The AlveoPC is a benchtop analyzer for technicians that only
Test Plate conduct standard Alveograph tests at constant hydration,
and work in a laboratory where temperature and humidity
Resting are perfectly controlled.
Burette Chambers
The AlveoPC is a simplified version of the Alveolab® and
Mixer
meets international standards for use in analyzing key
Bowl parameters of dough. It is easy to use with a simple, modern
user interface and meets standardized testing procedures.

ADAPTED HYDRATION TEST (ALVEOLAB

EQUIPED WITH THE ALVEO-AH KIT ONLY)
The Alveolab, equipped with its “Adapted Hydration Kit,”
allows testing of flours based on their actual absorption
capacities. The protocol requires an initial Consistograph
test, which lasts only 5 minutes, to determine the flour's
water absorption capacity. After the Consistograph test, the
adapted hydration Alveograph test proceeds as normal. This
process provides users with a better understanding of their
flour’s functionality using a water level more consistent with
production conditions, especially for hard wheat flour types.

WHOLE WHEAT TEST (ALVEOLAB ONLY)

Whole wheat flour is challenging to test due to its high hydration capacity, longer
development times, and fragility from large particles. A unique feature of the Alveolab® is its
ability to analyze whole wheat flour with a new testing protocol, enabling bakeries to test all
types of flour using a single instrument.
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COMPARE AND CHOOSE THE ALVEOGAPH THAT BEST SUITS YOUR NEEDS

AlveoPC Alveolab®
Compliant with standards AACC 54-30.02, ICC 121 and NF EN ISO 27971  
Compliant with standards ICC 188 (Adapted Hydration Kit) and UNI 10453 - 
Value P determination  
Value L anf G determination  
Alveographic Analysis - standard protocol
Value P/L determination  
at constant hydration (50% b15)
Value W determination  
Value I.e. determination  
PROTOCOL

Alveographic Analysis - calculation of new Stress/strain - 

Stress/strain parameters 1 st derivative - 
Degradation protocol  
Relaxation protocol - 
Alveographic Analysis
Hybrid protocol - 
Whole Wheat protocol - 
Measure of consistency during mixing - 
Consistograph Analysis - 
Alveographic Analysis - protocol at adapted hydration - 
Creation of new specialized protocols (mixing speed, duration, etc.) - 
White Flour - Soft or Hard Wheat  
Sample types Whole Wheat Flour - Soft or Hard Wheat - 
Durum Semolina - 

Alveo-AH optional kit

Cooling Water (cryostat or tap) Integrated Peltier effect

Electric maximum consumption 1800W/h 2200W/h
Calibration of the pump (92/60) Manual Automatic
Adding of water Manual Automatic
Mixing
Regulated water temperature - 
Semi-automatic cutter  
TEST

Shaping of test dough pieces

Anti-adhesive resting plates  
Resting of test dough pieces Resting chambers 2 3
Positioning and squashing of test dough pieces Manual Automatic
Type Manual Automatic
Analysis zone with regulated temperature
Blowing of test dough pieces - 
and humidity
Bubble From below From above
Average number of tests in 8 hours (1 operator) 12 20

Software Multilingual  
Data acquisition in real time - 
Automatic save and archive  
SOFTWARE

Software - “Test” Comparison  

Automatic creation of certificate of
 
analysis
Improver guide - 
Help in managing blends - 
Software - “Tools” Virtual store - 
Record of past performance - 
Control card for the equipment - 

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ORDERING INFORMATION
The Alveograph® is delivered with a recording system miniPC (not furnished: keyboard, monitor, monitor connector cable,
mouse) and it comes with two reference samples to calibrate the Alveograph®.

ACCESSORIES
FARINE-FAIBLE Weak flour Ref. sample for performance checking

FARINE-FORTE Strong flour Ref. sample for performance checking

PC0-10 Strong flour Ref. sample for Consistograph’s performance

checking (For Alveolab® Only)
PLB-1017 Adapted hydration kit

Flour Ref
SPECIFICATIONS
AlveoPC Alveolab®
Without Burette: 550mm D x 820mm W x 500mm H
Size (22"x33"x20)
640mm D x 1010mm W x 860 mm H (26"x40"x34")
With Burette: 550mm D x820mm W x 850mm H
(22"x33"x34")
Weight 70 kg 96 kg

Noise Level < 70 dB

Power 220/240 VAC - 50/60 Hz - 1.800 W 220/240 VAC - 50 /60 Hz - 2.200 W

Fuse Mixer: 5x20 T 10 A 250 V

Alveograph®: 5x20 T 2 A 250 V
Reagents needed per test Salted Water 2.5%
(not supplied) Peanut or Mineral Oil as Described in the NF EN ISO 27971
MiniPC specifications Windows 10 IOT - AlveoPC software already installed Windows 10 IOT - Alveolab® software already installed

Cooling System Not integrated Internal

Chiller (recommended) or Water Supply System
Cooling Circuit Water: Water Temperature 15°C to 20°C
(59°F to 68°F)
Recommended Capacity Flow Pressure: 3 Bars
Data Export to USB Available

Print Results By Connecting an External Printer to the MiniPC

Software Languages Chinese, Czech, English, Spanish, French, Italian, Polish, Portuguese, Russian, Romanian,
Turkish, Ukrainian, Hungarian, Greek, Bulgarian
Environmental Indoor Use
Considerations
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)

On-demand courses for the Alveograph® Series and many other KPM Analytics products
can be found on our KPM Academy: www.kpmanalytics.com/kpm-academy

KPM Analytics
36 Avenue Marc Sangnier l B3 l 92390 Villeneuve-la-Garenne France
Phone: +33 1 41 47 50 48
www.kpmanalytics.com l [email protected]

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