Measures the characteristics of dough during proofing
- Measure with a single test:
- Dough development.
- Gas production by the yeast.
- Porosity / permeability of the dough.
- Tolerance of the dough during proofing.
- 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.
- 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.
- Lightweight compact device that will fit into your laboratory with ease.
- Simplified design, low maintenance, 1 single consumable (soda lime).
- Evaluate the impact of additives on your recipes
- Analyze the proofing properties of frozen dough
- Analyze the properties of gluten free recipes
- Monitor of consistency in production
- Evaluate the impact of salt reduction
- Determination of the optimum baking time.
- Monitoring the activity of fresh and dried yeasts.
- Analysis of complete formulas containing sugar, fats, etc.
- Analysis of high fiber recipes.
- Analysis of durum wheat semolina.
- Analysis of the effects of additives such as cysteine, ascorbic acid, vitamins, etc
♦ 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.