Chopin, céréales et dérivés

Application notes

DateDocumentProduits concernés
20/02/2013 pdfExtraction of dough loaves on the Alveograph (149 Ko) Alveograph
20/02/2013 pdfConsistograph-baker mixer comparison (725 Ko) Alveo-Consistograph
20/02/2013 pdfUNAVAILABLE (725 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfFresh yeast influence on dough behaviour (278 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfDry yeasts influence on dough's behaviour (278 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfAscorbic acid influence on dough's behaviour (264 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfGlucose oxidase influence on dough's behaviour (258 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfData esters influence on dough's behaviour (257 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfHemicellulases influence on dough's behaviour (258 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfGluten influence on dough's behaviour (280 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfA short introduction to the consistograph (298 Ko) Alveo-Consistograph
20/02/2013 pdfInactived yeast influence on dough's behaviour (260 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfSugar influence on dough's behaviour (275 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfAzodicarbonamide influence on dough's behaviour (261 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfTemperature influence on dough's behaviour (290 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfSalt influence on dough's behaviour (266 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfProteases influence on dough behaviour (257 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfMilling protocol-sifting (110 Ko) CD2 mill, Rotachoc
20/02/2013 pdfMilling protocol-purifying (95 Ko) CD2 mill, Laboratory purifier
20/02/2013 pdfDurum wheat tempering study (100 Ko) CD2 mill
20/02/2013 pdfDurum wheat Alveograph / Consistograph study (265 Ko) Alveograph, Alveo-Consistograph
20/02/2013 pdfUNAVAILABLE (265 Ko) Alveo-Consistograph
20/02/2013 pdfFormula for estimating the optimum damaged starch level (121 Ko) SDmatic
20/02/2013 pdfConvertion of the absorption rate value according to the calculation basis (15% H2O, 14% H2O, DB) (101 Ko) Alveo-Consistograph, Mixolab
20/02/2013 pdfUsing a Consistograph to determine whole flour (399 Ko) Alveo-Consistograph
20/02/2013 pdfMeasuring starch damage in corn flours (113 Ko) SDmatic
20/02/2013 pdfUse of the Mixolab for research and variety selection (846 Ko) Mixolab
20/02/2013 pdfMixolab Applications Manual (14336 Ko) Mixolab, Mixolab Profiler, Mixolab Simulator, Mixolab Standard