The Chopin Alveograph is an internationally recognized testing device used to assess the baking potential of wheat by measuring dough performance characteristics. It works by inflating a thin sheet of dough with air pressure, creating a bubble until it bursts. This process helps determine the dough’s resistance (P), extensibility (L), and deformation energy (W value), which are critical indicators of wheat quality.
Widely used by flour millers and exporters, the Chopin Alveograph provides a clear indication of a wheat variety’s end-use suitability—whether for bread, biscuits, or other baked goods. Its results are essential for ensuring that exported wheat consistently meets international quality specifications.
In the UK, this test is also used to classify varieties on the Recommended List as suitable for export, receiving either the ukp (UK premium wheat) or uks (UK soft wheat) designation. These classifications play a key role in marketing UK wheat to overseas buyers.
Many international buyers require Chopin Alveograph specifications in addition to standard quality indicators such as protein content, Hagberg Falling Number, specific weight, and moisture—regardless of the wheat’s country of origin.
Leave Your Message
We will reply you in 24 hours or if it is an urgent order, you also can contact us directly by E-mail: Bartyoung2013@yahoo.com and WhatsApp/Phone: +86 185 3712 1208, you can visit our other websitesn if you can not find your searching items: www.flour-machinery.comwww.Bartflourmillmachinery.com
.jpg)
.jpg)
.jpg)
.jpg)
