Mixolab 2



Rheo F4


Measure of dough tenacity, extensibility, elasticity and baking strength.


• Water absorption (WA), tenacity (P), extensibility (L), elasticity (I.e.), baking strength (W).
• Standardized analysis (AACC 54-30, ICC 121, NF EN-ISO 27971, GOST 51415-99) for commercial transactions.


• Automated and fully controlled test conditions (temperature and hygrometry).
• Comprehensive software with a simple, modern and intuitive interface.


• Posibility to modify the test parameters to create personalized protocols, for example by varying the intensity and the duration of the mixing.
• New results, new analysis protocols to meet the needs of the wheat industry.


The Alveograph test consists of producing a test piece of dough, which, under air pressure, turns into a bubble.
This process reproduces the deformation of the dough when subject to carbon dioxide during fermentation.

The test involves 4 main steps:
1. Mixing flour and salted water.
2. Preparing five calibrated pieces of dough.
3. Putting these pieces of dough to rest.
4. Automatically inflating each piece of dough until the resulting bubble bursts.


For Storage Operators:
Secure the buying and selling of wheat and flour using an international reference.
Monitor wheat quality upon reception.
Select and classify wheats according to their future use.
Detect insect contaminated wheat.

For Bakers:
Monitor the conformity of incoming flour.
Test new compositions.
Control additives.

For Millers:
Optimize the blends of wheat and flour
Adapt the flour for its final use by accurately measuring out additives and improvers
Control the different flour fractions
Use on durum wheat (Triticum durum): semolina protocol (standard UNI 10453)


The Alveolab instruments have innovative and efficient functions to offer. 

Control of the test conditions:
Thanks to automatic regulation of temperature and hygrometry in the test, the results are independent of environmental conditions, and therefore more accurate. 

Cooling is assured by an integrated system (Peltier effect). Therefore, there is no need to connect the equipment to a cooling water system.

Instruments linked to PC software:
Test data is displayed live test after test.
A standard analysis certificate is automatically generated. Your company name and logo can easily be added.
All data is backed up to assure perfect traceability.

Dough hydration:
At the beginning of the test, water is added automatically and very precisely.
The temperature of the water tank is regulated.

Inflation of the dough pieces:
The positioning and the inflation of the dough pieces are automated, and carried out in a temperature and humidity controlled compartment.
The inverted bubble is more spherical and closer to the ideal conditions of the test.

Extrusion and cutting of dough pieces
Resting plates have a high-resistance anti-adhesive coating to facilitate the preparation of dough pieces.
Dough cutter is semi-automatic and very easy to use. 

New parameters, stress/strain and first derivative, are now calculated automatically.
«Degradation», «relaxation» and «hybrid» protocols (a combination of different protocols, for example: alveo + relaxation) are pre-loaded in the software.
Custom protocols can be created, for example, by varying the intensity and duration of the mixing. Consequently, the Alveograph test has even more predictive analysis of flour performances. 

Select up to 5 products and automatically find the most affordable blend that corresponds to your target Alveograph values.
Improver guide.
Helps you to quickly choose the most suitable additive to obtain target Alveograph values.

Improver guide:
Helps you to quickly choose the most suitable additive to obtain target Alveograph values.

Virtual store:
Virtually attribute a product to a silo or a cell and enter its price.
Analysis traceability.
Monitor over time the quality of a specific product in relation to a given supplier or customer.