Economical Alveograph Wheat Flour  250g AL-E Scitek Global

Product Description

he alveograph is one of the special testing instruments for testing the rheological properties of dough. It is mainly used for the quality evaluation of wheat and flour in wheat breeding, wheat processing and distribution, especially for the evaluation of low-gluten flour.

How to Use the Alveograph:

Wheat Flour Alveograph Specifications:

Model	AL-E
Measurement Range	Wheat flour
Sample Volume	250g
Stirrer Speed	60±2 rpm
Bubble Airflow Velocity(L/h)	96±2
Operating Temperature of Dough Mixer(℃)	24±0.2
Fermenting Box Operating Temperature(℃)	25±0.2
Detection Index	P value, L value, W value, G value, P/L value
Sound Emission(dBA)	≤60
Power Supply	AC220V, 50/60Hz
Shipping Size(W×D×H)(mm)	Alveograph (2 sections):510×420×480, 890×680×680 computer: 890×680×680
G.W. (kg)	140

Alveograph Feature:

1. High test accuracy and good repeatability

   Adopting electronic detection technology to detect the change of tension in the process of dough blowing, with high test accuracy, good repeatability and reproducibility.

2. High detection efficiency & convenient test

   Adopting electronic data acquisition method and USB data communication to achieve fast and accurate reading, convenient testing, high testing efficiency.

3. Special data processing software

   Using special data processing software, the software interface is fashionable, simple and intuitive.

4. Traceable data results

   Automatically analyze data and print test results, with traceability of data results.

5. Good temperature control effect

   The temperature control system of the alveograph adopts PLC control, and the temperature control effect is good.

Details of Wheat Flour Alveograph: