Series ALV 

Subscriber Number

Moisture of flour

Method Code

  A1 AACC 44-15A A2 AACC 44-16 A3 AACC 44-19 A4 AACC 44-40 A5 AOAC 925.10 A6 Any NIR method, A7 Any proprietary rapid method, Brabender, Buhler, Carter-Simon, Mettler, etc., AX None of the above

Max Overpressure, P (mm x 1.1)

Method Code

  B1 AACC 54-30A (Required, using predetermined absorption) B2 AACC 54-30A (Required, but using own different absorption, vaule determined by computer) BX None of the above.

Average Abscissa at rupture, L (mm)

Index of Swelling, G (mL 1/2)  

Curve Ratio, P/L  

Dough Strength (deformation enegry), W (10^{-4 J)}  

Elasticity Index, le (or P200/P)