The company was started in the 1920s by Marcel Chopin who had always been drawn to the science of baking. After extensive research, he was able to conceptualize and come up with the extensometer. The extensometer was immediately adopted by agronomists, millers, and bakers worldwide to measure the tenacity (resilience), the extensibility, and elasticity of flour dough.

The extensometer was the cornerstone for Chopin’s ground-breaking invention—the Alveograph. Even today, the Alveograph test is a widely used tool in the world of baking. The present-day instrument from Chopin Technologies which performs the Alveograph test is the Alveolab.

In addition to the Alveolab, Chopin Technologies has more product offerings allied to the quality analysis of flour and dough. It has been able to continuously improve its existing instruments and come up with new ones for evaluating flour and dough as a result of intense research and development. The company has a longstanding policy to dedicate 10% of their annual turnover to R&D. The fruits of its unwavering focus on R&D can be seen in its instruments such as the Amylab FN and SDmatic. The Amylab FN has an extra test mode called the testogram method which is 66% faster than the conventional methods of detecting the Hagberg Falling Number. The SDmatic is unique in the market in that it can detect starch damage is less than 10 minutes.