INNOVATION SHOWCASE BOOTH 635 Alveograph data has been used for decades, but now, with the new Alveolab®, it is the fi rst time that whole wheat fl our can be fully analyzed using a process of swelling a dough bubble to measure tenacity, extensibility, elasticity, and baking strength. This data is critical for millers and bakers to characterize and determine how fl ours will perform for baking. LEARN MORE CHOPIN TECHNOLOGIES ALVEOLAB® Launch date: July 2022 Contact: Melanie Scott mscott@kpmanalytics.com 774-399-0500 www.kpmanalytics.com * FIRST ALVEOGRAPH TO FULLY ANALYZE WHOLE WHEAT FLOURS * INDUSTRY-STANDARD TOOL FOR MEASURING RHEOLOGICAL PROPERTIES * IDEAL FOR TESTING NEW RECIPES AND CONTROLLING ADDITIVES * ADAPTED TO ALL KINDS OF SOFT TO HARD WHEAT * MEASURES TENACITY, EXTENSIBILITY, ELASTICITY, AND BAKING STRENGTHhttp://www.kpmanalytics.com