Unique solution to analyze in one single test the dough proofing properties.
Optimize proofing time and determine the best time for products to be placed in the oven
Select and monitor yeast activity
Evaluate the impact of additives (amylase, vital gluten, etc.) on your recipes
Analyze the proofing properties of frozen dough, the impact of salt reduction on proofing and on the volume of finished products
Analyze the properties of gluten free recipes
Etc…Many more applications in the Rheo F4 Applications Handbook (available in 2014)
The volume of finished products depends both on the quantity of CO2 produced by the yeast and the dough’s gas retention properties.
The Rheo F4 produces a complete analysis of the dough proofing capacities by measuring CO2 production, volume, permeability and dough tolerance during proofing.
The Rheo F4 conforms to the AACC 89-01.01 standard for the measurement of yeast activity and gas production.
A single test to measure gas production and retention, and dough development.
Evaluation of all types of proofing (short and long) thanks to easily customized protocols.
Test controlled and monitored by PC and fully automated.
Specialist in laboratory instruments for grain, feed and food analysis.