The Chopin Alveograph is a tool for flour quality measurement.
The alveographic test enables to measure the tenacity (resilience), the extensibility, and elasticity of a dough (standardized mix of flour and water).
In France it has been used in regulations since at least 1963 as a criterion in milling for the composition of flours destined to the "french" type bread-baking.
[3] Agronomist Norman Borlaug (Nobel Prize in 1970) used this invention to select varieties of wheat for tropical environments.
They produce a derivative device called the Mixolab which, among other uses, measures the degree of degradation due to pest and fungus, and the protection provided by insecticides and fungicides.
Fill the burette with salt solution (2.5%) function of the flour humidity 5.
At the end of the two first periods, stop the arm at the bottom of the tank by pressing the red button and scrape off the flour 8.