--- title: "Alveolab dough rheology, KPM Analytics | Labsense" description: "Alveolab from KPM Analytics measures extensibility and elasticity of wheat dough per ICC 121 and AACCI 54-30 for flour mills and bakeries." lang: en json-ld: | { "@context": "https://schema.org", "@graph": [ { "@type": "Organization", "@id": "https://labsense.dk/#organization", "name": "Labsense", "url": "https://labsense.dk/", "logo": "https://labsense.dk/brand/labsense-logo.webp", "image": "https://labsense.dk/og-default.jpg", "email": "kundservice@labsense.se", "telephone": "+46703136943", "parentOrganization": { "@type": "Organization", "name": "Bergman & Beving", "url": "https://bbgruppen.com" }, "areaServed": [ { "@type": "Country", "name": "Denmark" }, { "@type": "Country", "name": "Sweden" }, { "@type": "Country", "name": "Finland" } ], "sameAs": [ "https://www.linkedin.com/company/labsense-oy/" ] }, { "@type": "WebSite", "@id": "https://labsense.dk/en/#website", "url": "https://labsense.dk/en/", "name": "Labsense", "inLanguage": "en-DK", "publisher": { "@id": "https://labsense.dk/#organization" } }, { "@type": "ItemPage", "@id": "https://labsense.dk/en/products/kpm-alveolab/#webpage", "url": "https://labsense.dk/en/products/kpm-alveolab/", "name": "Alveolab dough rheology, KPM Analytics", "inLanguage": "en-DK", "isPartOf": { "@id": "https://labsense.dk/en/#website" }, "publisher": { "@id": "https://labsense.dk/#organization" }, "primaryImageOfPage": { "@type": "ImageObject", "url": "https://labsense.dk/segments/bageri/rheology-mixolab.jpg" }, "description": "Alveolab from KPM Analytics measures extensibility and elasticity of wheat dough per ICC 121 and AACCI 54-30 for flour mills and bakeries.", "breadcrumb": { "@id": "https://labsense.dk/en/products/kpm-alveolab/#breadcrumb" } }, { "@type": "BreadcrumbList", "@id": "https://labsense.dk/en/products/kpm-alveolab/#breadcrumb", "itemListElement": [ { "@type": "ListItem", "position": 1, "name": "Home", "item": "https://labsense.dk/en/" }, { "@type": "ListItem", "position": 2, "name": "Products", "item": "https://labsense.dk/en/products/" }, { "@type": "ListItem", "position": 3, "name": "Alveolab dough rheology, KPM Analytics", "item": "https://labsense.dk/en/products/kpm-alveolab/" } ] } ] } --- [Skip to content](#main) [![Labsense](/brand/labsense-logo.webp)](/) [Industries](/segmenter/) [Suppliers](/leverandoerer/) #### Our suppliers [KPM Analytics](/leverandoerer/kpm-analytics/) [Nabertherm](/leverandoerer/nabertherm/) [Memmert](/leverandoerer/memmert/) [Nittoseiko](/leverandoerer/nittoseiko/) [Preekem](/leverandoerer/preekem/) [AnalytiChem](/leverandoerer/analytichem/) [Katanax](/leverandoerer/katanax/) [Optika](/leverandoerer/optika/) [Köttermann](/leverandoerer/koettermann/) [Sicco](/leverandoerer/sicco/) #### Suppliers We represent market-leading manufacturers in laboratory analysis and sample treatment. [All suppliers →](/leverandoerer/) [Products](/produkter/) [Services](/ydelser/) [About](/om-os/) [Contact](/kontakt/) [DA](/produkter/kpm-alveolab/ "Dansk")· [EN](/en/products/kpm-alveolab/ "English") 1. [Home](/) 2. / 3. [Products](/produkter/) 4. / 5. [KPM Analytics](/leverandoerer/kpm-analytics/) 6. / 7. Alveolab [← Back to product range](/produkter/) REOLOGI · KPM ANALYTICS # Alveolab — the alveograph reference for baking quality in wheat flour. Alveolab inflates a dough bubble under standardised conditions and measures the pressure until it breaks. The result is the four alveograph indices P, L, W and P/L that guide purchasing, range development and recipe control at Danish flour mills and bakeries — with full traceability according to ICC 121 and AACCI 54-30. [Request a quote → ](/kontakt/?intent=quote&supplier=kpm-analytics&product=kpm-alveolab&utm_source=kpm_alveolab&utm_medium=internal&utm_campaign=quote_request) [More about KPM Analytics](/leverandoerer/kpm-analytics/) ![Alveolab dough rheology from KPM Analytics](/segments/bageri/rheology-mixolab.jpg) ## International reference for dough strength and extensibility. The alveograph method is the dominant reference method for baking quality in wheat flour in Europe. Alveolab automates sample preparation, rest and measurement timing and bubble inflation, eliminating operator-dependent variation and delivering reproducible values across shifts and laboratories. The optional Consistograph also measures water absorption at constant hydration — useful when switching flour batches and for contract specifications with bakery customers. ### Delivers four key figures - P — dough resistance to deformation (tenacity) - L — extensibility, how far the bubble stretches before breaking - W — total deformationsenergi, samlet bagestyrke - P/L — balance between strength and extensibility - Automatic sample preparation according to ICC 121, AACCI 54-30 - Consistograph option for water absorption ## Tekniske data Measuring principle Biaxial deformation of a dough bubble at constant air pressure Sample quantity 250 g flour per run, 5 test pieces Measured parameters P, L, W, P/L, Ie (elasticitetsindeks) Referencemetoder ICC 121, AACCI 54-30, NF V03-710 Hydrering Constant (50 %) or adapted (Consistograph option) Pressure measurement Digital sensor with 0.1 mm H₂O resolution Software Alveolab software with profile library and traceable report export Dimensions / weight 650 × 600 × 580 mm / 65 kg benchtop instrument El / vand 230 V 50 Hz, integrated thermostat circuit for kneading chamber ## Would you like to discuss Alveolab for your flour control? Describe your flour range, contract specifications and control volume and we will respond with configuration, calibration and commissioning in Denmark. [Request a quote → ](/kontakt/?intent=quote&supplier=kpm-analytics&product=kpm-alveolab&utm_source=kpm_alveolab_final&utm_medium=internal&utm_campaign=quote_request) ## Labsense, contact and navigation - [Call us +46 70 313 69 43 ](tel:+46703136943) - [Email kundservice@labsense.se ](mailto:kundservice@labsense.se) - Opening hours Mon–Thu 8.00–16.30, Fri 8.00–16.00 - Visit Rounionkatu 126, 37150 Nokia, Finland Labsense From sample to data. ### Products - [All products](/en/products/) - [XRF & elemental analysis](/en/guides/choosing-elemental-analysis/) - [Furnaces & heating](/en/guides/choosing-a-furnace/) - [Sample preparation](/en/guides/choosing-sample-preparation/) - [Reference materials](/en/suppliers/analytichem/) ### Segments - [Pulp & paper](/en/segments/pulp-and-paper/) - [Metals & smelters](/en/segments/metals-and-smelters/) - [Refining and petrochemicals](/en/segments/petrochemicals/) - [Environmental labs](/en/segments/environmental-lab/) - [Batteries & recycling](/en/segments/batteries-and-recycling/) - [Bakery & snacks](/en/segments/bakery-and-snacks/) ### Company - [About Labsense](/en/about/) - [Services & support](/en/services/) - [Suppliers](/en/suppliers/) - [Guides](/en/guides/) - [Contact](/en/contact/) ### Resources - [Datasheets & documents](/en/documents/) - [Book service](/en/services/) - [LinkedIn](https://www.linkedin.com/company/labsense-oy/posts/) - [Bergman & Beving](https://www.bergmanbeving.com/) - [Sustainability report](/en/about/#hallbarhet) - [Code of Conduct](/en/about/#code-of-conduct) - [Whistleblowing](/en/about/#visselblasning) - [Part of Bergman & Beving](https://www.bergmanbeving.com/) © 2026 Labsense Oy. 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