Alveograph by Lab Synergy

Manufacturer Lab Synergy
4.3
/
5.0
  |  1 reviews
Alveograph - Analyze the plastic quality of wheat and flour against international references. The Alveo-Consistograph is a complete system for analysing the rheological behavior of doughs at constant or adapted hydration.Alveograph Applications: Guarantee your wheat and flour transactions using an international reference. Grade your wheats (W, P, G, P/L). Identify bug damaged wheats. Optimise your wheat and flour blending. Adapt your flour to final use by optimising flour additives ... Read more


Alveograph by Lab Synergy product image
Alveograph

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Average Rating: 4.3
1 Scientist has reviewed this product

4 out of 5
Ease of use
4 out of 5
After sales service
5 out of 5
Value for money


  • Status:

    Reviewer
  • Member since: 2013

  • Organization: Cape Peninsula University of Technology/Pioneer Foods



  • Ease of use
    4 out of 5
    After sales service
    4 out of 5
    Value for money
    5 out of 5
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Rating: 4.3

  • 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."

Review date: 02 Sep 2014 | Alveograph
Alveograph - Analyze the plastic quality of wheat and flour against international references.

The Alveo-Consistograph is a complete system for analysing the rheological behavior of doughs at constant or adapted hydration.

Alveograph Applications:

  • Guarantee your wheat and flour transactions using an international reference.
  • Grade your wheats (W, P, G, P/L).
  • Identify bug damaged wheats.
  • Optimise your wheat and flour blending.
  • Adapt your flour to final use by optimising flour additives dosage.