MR2L-MR10L MIXERS

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Manufacturer: Chopin

Model: RHEO F4

Categories: CEREALS FLOUR TESTING, CHOPIN, FOOD BEVERAGE

Temper and homogenize optimally grains and powder products.

♦ APPLICATIONS

Temper wheat before milling.
Mix flour after milling.
Mix additives.
Prepare your wheat and flour blends.

Homogenisation by lateral transfer thanks to:

an endless screw for granular samples (wheat…),
a double-thread reverse screw for powder samples (flour…).

Feature

Comprehensive

Measure with a single test:
Dough development.
Gas production by the yeast.
Porosity / permeability of the dough.
Tolerance of the dough during proofing.

Versatile

Evaluate the proofing properties of all types of yeast dough thanks to ability to customize the protocol.
Study proofing properties for a period of up to 24 hours.

Simple

Total control via PC software (USB connection).
Fully automated testing: prepare the dough then leave the system to carry out the full analysis.
Results backed up automatically.
Automatic creation of analysis certificate.

Ergonomic

Lightweight compact device that will fit into your laboratory with ease.

Economical

Simplified design, low maintenance, 1 single consumable (soda lime).

Specification

Measurement principle

The Rheo F4 measures the pressure every 45 seconds in the thermostatically controlled, airtight tank that contains the dough. In a direct cycle (red curve), the device measures total gas production (yeast action). In an indirect cycle (blue curve), it measures gas retention i.e. the porosity of the dough. A sensor in the top of the dough shows its development and stability so that the optimum baking time can be determined.

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MR2L-MR10L MIXERS

Feature

Specification

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