Alveograph AL-T

Alveograph AL-T

Alveograph
Model: AL-T
This autograph from Scitek is suitable for all Wheat Flour and is trusted for its Bubble Airflow Velocity and Stirrer Speed reliability. It effectively helps farmers and flour mills evaluate flour characteristics that have a significant impact on the quality and processing characteristics of bread, dough and other pasta products. This Alveograph can greatly improve mill profitability.

Ứng dụng:

Alveograph
Model: AL-T
Measurement Range: Wheat flour
Sample Volume: 250±0.5g
Inner Diameter and Distance After Tightening: The upper and lower plates of the Alveograph are automatically closed and locked, the inner diameter of the upper plate is (55.0±0.1) mm, and the distance after tightening is (2.67±0.01)mm
One-time Fermentation Sample Throughput    ≥15
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±10V, 50/60Hz
Configuration Size    
Pressing groove: Height 12.0±0.1m
Pressing roller: Large diameter (40.0±0.1) mm/Small diameter (33.3±0.1) mm Circular cutter: Inner diameter (46±0.5) mm
Kneading Bowl: The kneading bowl has a built-in automatic water adding function, the water injection flow pump has an accuracy of 0.2ml, and the built-in water storage tank has a volume of ≥2 L;
An external cooling water bath can be connected, and the temperature of the kneading bowl is constant to: 24°C.
Detackified Volume of Dough Samples(ml)    18±2
Bubble Method: The bubbles are blown upside down, and the detected dough pieces are automatically cleaned after the experiment. The temperature control system adopts PLC control, and the temperature control effect is good.
Result Accuracy    
Coefficient of variation of W value: <±8
Coefficient of variation of P value: <±8%
Coefficient of variation of G value: <±5%
Shipping Size(W×D×H)(mm):1050x580x920
G.W. (kg): 130
 
Key Parameters to Read:
P (Maximum Overpressure)
Indicates dough tenacity (resistance to deformation).
Higher P = stronger gluten network.
L (Extensibility)
Measures how much the dough can stretch before breaking.
Higher L = more extensible dough.
P/L Ratio
Balance between strength and stretch.
A ratio around 0.5–1 is ideal for bread making.
W (Deformation Energy)
Total area under the curve = dough strength and baking quality.
Higher W = stronger flour (suitable for bread/pizza).
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