Chopin Alveograph
Measures your flour's W, P, L and P/L before you decide on a corrector. FinaAfric runs this analysis in-house, with trial baking, before proposing a dosage.
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.
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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.