Hich Can Negatively Affect Product Quality Rather Than Using Guesswork And Repeated Baking Trials News Today : Breaking News, Live Updates & Top Stories | Vimarsana

New version of Alveolab functional and rheological analyzer achieves an industry first WESTBOROUGH, Mass., Aug. 17, 2022 /PRNewswire/ KPM Analytics (www.kpmanalytics.com) announced today a new version of its CHOPIN Technologies Alveolabfunctional and rheological dough analyzer used by bakeries, as well as milling companies, wheat breeders, and grain storage facilities. The new Alveolab is the first Alveograph instrument able to analyze whole wheat doughs for all rheological characteristics: tenacity, extensibility, elasticity, and baking strength. Bread and baked snack producers are increasing their use of whole wheat flours to meet growing consumer demand for healthier products. Formulations that include whole wheat and other wheat flours include bran, with various sizes, which can negatively affect product quality. Rather than using guesswork and repeated baking trials, bakers can use the Alveolab to understand their doughs, enabling them to evaluate the quality of incoming whole w

Melanie scottLionel bernardGeneral managerBruins instrumentsEyepro systemProcess sensorsNew version of alveolab functional and rheological analyzer achieves an industry first westboroughAug 17022 prnewswire kpm analytics www kpmanalytics com announced todaya new version of its chopin technologies alveolabfunctional and rheological dough analyzer used by bakeriesS well as milling companiesHeat breedersNd grain storage facilities the new alveolab is first alveograph instrument able to analyze whole wheat doughs for all rheological characteristics tenacityNd baking strength bread and baked snack producers are increasing their use of whole wheat flours to meet growing consumer demand for healthier products formulations that include other branIth various sizesHich can negatively affect product quality rather than using guesswork and repeated baking trialsAkers can use the alveolab to understand their doughs