The Alveograph has been used for a century for its capacity to analyze rheological properties of the dough such as tenacity or elasticity. Whilst proving very effective to analyze all types of wheat flours, this method requires to make a dough at constant hydration which may under-hydrate the flours presenting high absorption capacities. A method at adapted hydration has been developed to simulate baking conditions more accurately and has now been officially standardized under ICC 188. The webinar is presented in 1 session with different time zones. Read more here.

Dates: 16/10/2024, 10:00-11:00 AM CEST & 03:00 - 04:00 PM CEST in English and

30/10/2024, 04:00 - 05:00 PM CET in Spanish

Presenter: Lena Bosc-Bierne, Food, Applications and Products Manager at CHOPIN Technologies/KPM Analytics.

The webinar is free of charge for both ICC and non-ICC members. The registration fee which usually applies to non-ICC members, will be sponsored by by KPM Analytics.

REGISTER HERE FOR THE SPANISH SESSION