Chopin Alveograph
The reference instrument in milling that measures the mechanical properties of a dough: it provides the W, the P, the L and the P/L.
The Alveograph shapes a dish of dough hydrated to a standard level, then inflates it as a bubble with air until it bursts. The recorded pressure/time curve gives the tenacity (P), the extensibility (L), the P/L ratio, the swelling index (G) and the deformation work (W). It is the tool that lets you read a flour before deciding on a corrector. FinaAfric runs these analyses in its laboratory, with comparative trial baking, before proposing a dosage.
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.