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Rheological testing

Rheological testing

For years we have been performing rheological and health and hygiene tests on cereals.
We are committed to meeting the needs of the breadmaking industry, which nowadays is more than ever attentive to the requirements of consumers, who demand products of increasingly higher quality.
EWe provide services for the determination of rheological parameters by means of Chopin alveograph tests. The principle of alveographic measurement is based on the dough’s resistance to biaxial extension exerted by pressurized air that leads to the formation of a thin-walled bubble.
Rheological parameters determined in addition to alveographic measurements are protein content and test weight. To ensure the quality of the tests, our laboratory systematically takes part in the ITALMOPA (Association of Italian Professional Millers) ring test.