Westborough company launches new version of analysis tool for bakeries
Photo | Courtesy of R.W. Holmes Realty
KPM Analytics North America located at 8 Technology Drive in Westborough.
Westborough firm KPM Analytics has launched the latest version of a product to analyze the quality of whole wheat dough.
The new Chopin Technologies Alveolab functional and rheological dough analyzer can assess whole wheat doughs and their tenacity, extensibility, elasticity, and baking strength, according to a Aug. 17 press release from KPM.
Traditional alveographs, which blow an air bubble into dough to perform measurements according to industry standards, haven’t worked well in whole wheat products, the company said.
“After a long period of research, our experts perfected new protocols that enable the Alveolab to do what used to be impossible,” Lionel Bernard, general manager of Chopin Technologies, which is a product line of KPM, said.
Whole wheat flours are being widely used in bread and baked snack products, as consumers demand healthier foods, KPM said. Formulations that include whole wheat and other wheat flours include bran, which can have an adverse effect on product quality, according to the company. To take the guesswork out, bakeries can instead use the Alveolab to understand their doughs so they can test new recipes and adjust for consistency.
The device, which includes upgrades in hardware and software, and can export data to users’ laboratory information management systems.
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