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BVM 6600, Volume Measurer with Load Cell

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.

Part Number PER066000
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AACCI approved volume measurement (AACCI method 10-14.01). Five times faster than seed displacement test. 20-30 second measuring time is common. Mount and measure. Use quick scan once to automatically set up the product profile, then select a batch and run the samples. More accurate than seed displacement test. Accuracy on average 0.5%. Full dimensional analysis, user -defined parameters and calculations, flexible data reporting, easy transfer to spreadsheet programs. Suitable in laboratory or production environments. Non-destructive measurement. Avoid sample compression and abrasion errors. 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.

Volume measurements with the BVM 6600 is suitable for the following:

  • Industrial bakeries
  • Baking ingredients and yeast manufacturers
  • Flour mill test baking
  • Institutes, universities and research centers for grain development and baking technology

Measure the volume of the following:

  • Loaves
  • Hearth breads
  • Pan breads
  • Hamburger buns
  • Rolls
  • Bagels
  • Brotchen
  • Cakes
  • Muffins
  • Cupcakes
  • Sweet rolls and pastries
  • Cookies
  • Crackers
  • Flat breads
  • Steamed breads

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. Test kitchens, test bakeries and baking equipment suppliers: evaluate flour, ingredients, additives, improvers, processing equipment and methods. Universities, food research institutes and food ingredient suppliers: research new ingredients, products and processes.


Product Brand Name Perten Instruments