Volume is the most important measure of quality for bread and many other baked products.
The BVM is an AACCI approved instrument for volume measurements of bread, cakes, pastries and other baked products.
AACCI Approved Volume Measurement
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Volume is the most important measure of quality for bread and many other baked products.
The BVM is an AACCI approved instrument for volume measurements of bread, cakes, pastries and other baked products.
It provides accurate volume analysis that is repeatable and reproducible. The instrument is robust and easy to use for millers, bakeries, food companies, food ingredient suppliers, food research institutes and test kitchens.
Place your product on the rotating support and its volume is measured using a laser on the end of a rotating arm. Volume, dimensions, weight and density are calculated and shown together with a three-dimensional drawing of the sample.
Features and benefits
Approved
AACCI approved volume measurement (AACCI method 10-14.01).
Fast
Five times faster than seed displacement test. 20-30 second measuring time is common.
Simple
Mount and measure. Use quickscan once to automatically set up the product profile, then select a batch and run the samples.
Accurate and Reproducible
More accurate than seed displacement test. Accuracy on average 0.5%.
Powerful
Full dimensional analysis, user –defined parameters and calculations, flexible data reporting, easy transfer to spreadsheet programs.
Robust
Suitable in laboratory or production environments.
Non-contact operation
Non-destructive measurement. Avoid sample compression and abrasion errors.
Versatile
One model suits all sizes of your products. The variable radius laser arm allows optimizing laser to sample distance, giving maximum flexibility without sacrificing accuracy.
Specifications
BVM 6600
Max. product size (HxWxD): 45x28x28 cm
Dimensions (HxWxD): 84x59x47 cm (at operation)
54x37x47 cm (at shipment)Net Weight: 18 kg Power Requirements: 100–240 Vac, 50–60 Hz, 120 VA
Computer Requirements: Windows Vista or later operating system, 1 GHz x86 CPU, 512 MB RAM (1 GB recommended), 3D graphics card fully compatible with Microsoft DirectX 8, 1 GB available hard disk space, USB port.
Customer Support
Instrument calibration should be checked periodically using the supplied reference cylinder.
Regular maintenance of the BVM ensures issues are identified and rectified before they cause problems. All services such as preventive maintenance, technical support, application support and software updates are available.
BVM 6600
The new BVM 6600 automatically defines the optimum measurement procedure for the product to be measured, from small objects up to the maximum sample size.
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BVM 6600
Maximum sample size: L 450 mm, W 280 mm
Load cell: 3 kg
Volume measurement applications
Volume measurements with the BVM 6600 is suitable for industrial bakeries, baking ingredients and yeast manufacturers, flour mill test baking and in institutes, universities and research centers for grain development and baking technology.
Bakery products:
Measure the volume of loaves, hearth breads, pan breads, hamburger buns, rolls, bagels, brotchen, cakes, muffins, cupcakes, sweet rolls and pastries, cookies, crackers, flat breads and steamed breads.
Quality Assurance and Control:
Monitor bread making conditions, flour quality and ingredient performance. Take control of quality across different batches, shifts and production sites. Ensure product volume and packaging are matched.
Product and Process Development:
Test kitchens, test bakeries and baking equipment suppliers: evaluate flour, ingredients, additives, improvers, processing equipment and methods.
Research and Development:
Universities, food research institutes and food ingredient suppliers: research new ingredients, products and processes.
Operating the BVM 6600
- Set up a test
Turn on the instrument (Image a) and open the VolCalc software. In the VolCalc TEST SETTINGS panel, select the Product, Profile and Batch. If required, fasten an attachment on the support shaft and run the quickscan function for new product types.
- Position the sample
Adjust the attachment and the support shaft position so that the laser will strike the center of the sample (Image b and c).- Weigh the sample
Before attaching the sample, click ↑ to tare the load cell.- Secure the sample
Attach the sample so that the laser strikes the center of the product (Image d). Position the sample with any flat base facing away from you and the red mark on the chuck facing towards you (Image e).- Run the test and view the results
Click → to start the test. When the test is complete, VolCalc will show a 3D picture of the sample in the Graph window. Using the buttons in the Graph window, you can rotate the image, zoom in or out, print the image or copy the image to the clipboard. Sample volume, dimensions and other results are tabulated in the main window of the software.
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Accessories
Sample attachment accessories are available to connect to the support shaft to hold a variety of different shaped products for testing.
Attachments are available to hold small products such as hamburger buns, dinner rolls, brotchen, muffins, cupcakes, cinnamon rolls, scones and mantou, flat products such as pastries, strudels, cookies, crackers pizzas and pancakes and large products such as pan breads and hearth breads.
Adjustable attachments Hook attachments ![]()
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This is used for small products like cookies, pralines and candy. These are mostly used in the smaller sized instruments. These are mostly used for smaller or thin products, like apple strudel and baguettes. Circular supports Flat supports ![]()
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These are used for circular products and exist from a diameter of 30 mm to 280 mm for larger circular products like pizzas. These are used for most products. They exist in many different sizes for smaller and larger products. The nails are either 10 or 20 mm in height.