THE CHOPIN

ALVEOGRAPH
TENACITY, EXTENSIBILITY, ELASTICITY,
BAKING STRENGTH OF DOUGH...

THE INTERNATIONAL
REFERENCE

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 PART 1

USING THE

ALVEOGRAPH

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 THE CHOPIN ALVEOGRAPH

 IT IS COMPOSED OF 3 LINKED PARTS

25.0
12.45 24.0

Chopin

THE KNEADER THE ALVEOGRAPH THE MANOMETER

( OR RCV4 )

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 INTRODUCTION OF SALT WATER
BASED ON THE MOISTURE OF THE
SAMPLE
NaCl 25g/ L

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 1 MINUTE KNEADING

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 1 MINUTE TO CLEAN THE
MIXER
PLASTIC SPATULA ONLY
SPATULA

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 6 MINUTES MORE MIXING

Rotates toward rear of mixer

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 EXTRUSION OF THE DOUGH
Simulates sheeting and rounding of the dough

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 CUTTING THE PATTIES

SPATULA

DOUGH
EXTRUSION
PASSAGE EXTRUSION
PLATE

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 LAMINATING

ROLLER

LAMINATING PLATE DOUGH

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 CUT AND TRANSFER THE
PATTIES
RESTING PLATES

CUTTING DEVICE

LAMINATING PLATE

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 20 MINUTES
RESTING/RELAXATION TIME
@ 25.0 DEGREES C

ALVEOGRAPH
24.9

RESTING CHAMBER

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 AIR CIRCUIT

MANOMETER
PUMP
PRESS

FLOWMETER

EXPANSION
TANK

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 VIEW OF THE ALVEOGRAPH
PRESS

UPPER PRESS

CALIBRATION
STOP

LOWER PRESS

PISTON

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 AIR FLOW CALIBRATION
NOZZLE

NOZZLE

NOZZLE SUPPORT

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 AIR FLOW ADJUSTMENT

ALVEOGRAPH
PUMP POTENTIOMETER
24.9

FLOW METER

POSITION 3

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 AIR FLOW ADJUSTMENT

92

60

BASE LINE

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 TYPICAL CURVE

Average taken of 5 curves

W p
G or L

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 BLOWING THE BUBBLE

STARTING POSITION

DOUGH

RUBBER BULB

CURVE BASE LINE

AIR FLOW
PISTON

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 BLOWING THE BUBBLE

LIFT TO BREAK
SURFACE
TENSION

AIR
To Manometer GENERATOR

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 BLOWING THE BUBBLE

DOUGH RESISTS THE AIR COMING FROM THE

PUMP

AIR FLOW

To Manometer

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 BLOWING THE BUBBLE

AIR FLOW

MANOMETER

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 BLOWING THE BUBBLE

BUBBLE BURSTS, TEST ENDS

AIR FLOW

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 AVERAGE OF 5 CURVES

P W =6.54 S G = 2.226 L
Ie = ELASTICITY INDEX = P200/Px100%

P200

W
p
4 cm G or L

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 PART 2

ALVEOGRAPH
CURVES AND
APPLICATIONS

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 MEAN CURVE

Average taken of 5 curves

W p
G or L

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 2 FLOURS WITH P/L = 1.35

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 2 FLOURS WITH W = 220

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 WHEAT AND FLOUR STORAGE

WHEAT DAMAGED BY
BAD STORAGE
CONDITIONS.

FLOUR DAMAGED BY
EXCESSIVE HEAT.

WHEAT DAMAGED BY
EXCESSIVE DRYING
TEMPERATURE.

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 INFESTED WHEAT

Reference 20 min. Reference 20 min.

Reference 3 h Reference 3 h

0.9% infested
3% infested
5% infested

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 DAMAGED STARCH
C + 10 REDUCTIONS
A
A
C + 5 REDUCTIONS
B
FLOUR C
B

B B

A
B
A : NATIVE STARCH
B : DAMAGED STARCH

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 DIFFERENT TYPES OF WHEAT

1989 CROP

W 70 W 160 W 45
M. HUNTSMAN FRENCH WHEAT CLEMENT

W 435 W 365

CWRS DNS

W 300
BAHIA US SOFT WHEAT W 105

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 CONSISTENCY

FLOUR UNIFORMITY

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 HOW TO EVALUATE FLOUR
WITH THE ALVEOGRAPH
MICHEL DUBOIS 1988

W
WEAK MEDIUM STRONG
100 W 170 W >250 W

P : 40 P : 50 P : 55 P : 62 P : 70 P :80
G : 21 G : 22,5 G : 24 G : 22 G : 22,5 G : 24

WAFERS COOKIES
CRACKERS FRENCH BREAD
CROISSANTS HAMB. BUNS

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 DANISH PASTRY

W = 417

G = 27.4 L = 152
CHOCOLATE
BRIOCHE P = 81 P/L = 0.53

W = 217
G = 25.6 L = 133
TOASTS
P = 57 P/L = 0.43

W = 246

G = 23 L = 107
CROISSANTS P/L = 0.65
P = 69

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 BREAD/BAKING FLOURS

 FOR FAMILY USES

 W = 145 G = 21.5 P = 49
P/L = 0.52

 FOR LONG PROOFING

 W = 153 G = 22.0 P = 53
P/L = 0.54

 FOR FRENCH BAGUETTE

 W = 176 G = 23.4 P = 53
P/L = 0.51

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 COOKIES

W = 136
G = 25 L = 127
P = 47 P/L = 0.37

W = 133
G = 23.3 L = 110,2
P = 46 P/L = 0.42

W = 82
G = 24 L = 117
P = 29 P/L = 0.25

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 BLENDING WHEAT OR FLOUR

W =96
50 % G = 19.4 P = 46

+
W = 224
50 % G = 17.5 P = 103

=
W = 160
100 % G = 18.5 P = 74

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 FLOUR CHARACTERISTICS

 1989 CROP

TYPES OF FLOUR W P G P/L

WAFER 82 29 24 0.25

BISCUITS 133 47 25 0.37

FRENCH BREAD 176 53 23.4 0.51

LONG TIME PROOFING 153 53 22 0.54

CROISSANTS 246 69 23 0.43

BRIOCHE 417 81 27.4 0.53

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 ASCORBIC ACID

2g
1,5 g
1g
0,5 g
INITIAL FLOUR

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 GLUTEN

DESIRED FLOUR
3 % GLUTEN

2 % GLUTEN

1 % GLUTEN

INITIAL FLOUR
0 % GLUTEN

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 AZODICARBAMIDE

150 ppm
100 ppm

50 ppm

INITIAL FLOUR

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 REDUCERS
( cystein)
INITIAL FLOUR

20 ppm
50 ppm
100 ppm

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 DATA ESTERS

INITIAL FLOUR

0.15 % DATEM

0.30 % DATEM

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 Alveograph Summary
 Measure the strength of wheat and flour
 Select additives to improve products
 Determine optimm blends of flour
 Investigate flour properties in actual use
 World wide acceptance as the rheological standard

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD

 C’est Finie!!!
(Thats all folks)

ALVEOGRAPH CHOPIN TRIPETTE & RENAUD