Member since: 2013
Organization: Cape Peninsula University of Technology/Pioneer Foods
Application Area: Alveograph
"I recently started at a company as RD intern, and I came across this Aleveograph system, it is so easy to understand in terms of procedure and also so easy to use and I took half an hour to know how to use the machine, it is great value for money, and helps when one is doing flour quality analysis especially when one is keen on analysing the rheological behaviour of doughs at constant or adapted hydration, or grading of your wheats, and so on, it is really awesome, every grain company should have it."
The Alveo-Consistograph is a complete system for analysing the rheological behavior of doughs at constant or adapted hydration.