Chopin Alveograph.
The instrument used to measure the rheological properties of flour and dough, particularly the elasticity and extensibility of the dough. This instrument provides a method for evaluating flour quality by simulating the expansion and rupture process that dough undergoes during the production of bread or other baked goods. If you are interested, feel free to contact us:
Email: bartyangtrades.com
Web: www.bartflourmillmachinery.com
