A Source Book in Mathematics: volume 1 by David Eugene Smith

By David Eugene Smith

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Renard A. C. 1993.

This requires changing the calibrating screws on the fixed brass plate. Fig. 1. Chopin micromixer. (Courtesy Chopin Technologies) 2. Reduce the air pressure of the alveograph proper so that the tough, cooked dough piece may be inflated without rupturing prematurely. Water flow should take 80 sec with the old model. Air pressure should be adjusted to 10 mm for the MA 82. After making these two adjustments on the alveograph, proceed as follows (Fig. 2): 1. Mix 250 g of semolina with distilled water in the mixer for 10 min.

Fill the pen with ink, trace the zero pressure line, and return the drum to its starting position. This operation is not needed when using a Chopin Alveolink calculator. Stretching the Dough Pieces Start stretching the dough exactly 28 min after mixing began (20 min after extrusion began). The operation involves three steps. 1. Fitting of the test piece. On the NG model, which has a movable handle, raise the handle to the vertical position. For all models, raise the top plate by unscrewing it with a double turn in order to bring the plate flush with the three guide studs.

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