Alveograph is a world recognized system from Chopin Alveograph, France. It is used to measure the baking strength of the flour. It kneads the dough, has a resting place to maintain the temperature of the dough, then blows bubble. The dough resists the pressure and this forms the Y part of the curve. Then it starts blowing and this would form the X part of the curve. After this the bubble would burst. This is the moment the test would end. The area under the curve would be the Baking Strength. This system has accreditation from ICC & AACC.