• Test the water absorption, toughness, extensibility, and baking power of flour
Quality characteristics of wheat and flour under constant or moderate water addition conditions
• Implement automatic calibration, automatic water addition, and automatic bubble blowing
Adjustable parameters to establish personalized detection methods
Fully automatic control of blowing environment (temperature and humidity)
Authoritative testing tools for breeding, grain harvesting, flour milling, food processing, trade, and official quality inspection
Compliant with AACC 54-30.02, 54-50.01, ICC 121 171, NF EN ISO 27971, GB/T 14614.4 standards

Product video introduction, please visit http://www.chopinchina.com/tech_detail.aspx?ID=77

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characteristic:
Incorporate more than 90 years of professional experience and technical essence of Chopin Technology's flour quality analysis
Internationally recognized dough rheological indicators: P, L, W, Ie
Multiple automated detection steps, simple instrument operation, unprecedented convenience, user-friendly software interface, and humanization
The temperature and humidity of the bubble blower are automatically adjusted, and the experiment is not affected by the external environment, resulting in more accurate results
• More samples can be tested daily, with high return on investment
According to different needs, experimental methods can be customized. Ensure to analyze the quality of different wheat varieties (soft wheat, hard wheat, durum wheat) under optimal conditions

International standard method for detecting the viscoelastic properties of dough

The innovative feature of Alveolab fully automatic bubble blowing machine is to make the bubble blowing operation faster and easier, and the results more accurate
Automatic calibration of the air pump not only saves time, but also ensures the accuracy of bubble blowing
During the kneading process, water is automatically added and the amount of water added is very accurate
New accessories, including coated anti sticking hair tips and semi-automatic cutters, make experimental surface preparation better and more convenient
Noodle positioning and bubble blowing are fully automatic, and the temperature and humidity of the bubble blower are automatically controlled
The downward blowing method makes the bubbles more round and closer to the ideal experimental results

Another important innovation is system software. The software operation is simpler, the interface is more intuitive, and it is more conducive to users' research and analysis of detection results.
New detection parameters, such as the first-order derivative of the bubble blowing curve, pressure/tension values, and surface consistency
The guidance function of the improver helps users choose the appropriate dosage of additives to achieve the set blowing curve target value
Optimize the pairing of wheat and flour
Develop new experimental methods independently. For example, changing the dough and dough time and dough strength. Better estimate flour properties from the bubble curve.

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