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Alveolab Machine

Alveolab Machine
Alveolab Machine
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Product Code : 1
Product Description
Alveograph measures the essential rheological characteristics of the dough: - P : dough tenacity (aptitude to resist deformation) - L : dough extensibility (maximum volume of air that the bubble is able to contain) - P/L : configuration of the curve - I.e. : elasticity index, I.e.= P200/P (P200: pressure at 4cm from the beginning of the curve) - W : dough baking strength (surface under the curve).

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