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Rheo F4 – Dough Proofing

There are three main stages in the baking process – mixing/kneading, fermentation/proofing, and baking. Bakeries and their quality control teams need to ensure their entire process results in a high-quality, consistent end-product. Analyzing dough during mixing and final inspection after baking are common checkpoints, but what about that middle step? The fermentation or proofing process is a key functional step for ensuring the quality and consistency of the final product. The CHOPIN Technologies Rheo F4 is designed for this key step. The analyzer measures all types of yeast dough for dough development, the production of gas due to yeast action, the porosity of the dough, and the tolerance of the dough during proofing – all in a single test. The Rheo F4 is the only analyzer that provides all the key measurements for understanding dough behavior during proofing.



  • Automated testing for all types of yeast dough
  • Measures development, gas production, porosity, and tolerance of dough in a single test
  • Versatile analysis with the ability to customize the protocol
  • Automated testing and monitoring through PC software
  • Lightweight compact device that will fit into your laboratory with ease
  • Simple design, low maintenance, and a single consumable (soda lime)


  • Determine the optimum proofing and baking time, which helps reduce time and energy costs
  • Fully automated testing: once the dough is prepared, the system will carry out the full analysis automatically, which frees staff to work on other tasks during the testing
  • Collect comprehensive data from a single test and make decisions quickly about recipes and processes
  • Monitor consistency in your production process to ensure high-quality end products

The proofing stage plays a huge part in keeping end products consistent and it’s also a key evaluation step when developing new recipes. The Rheo F4 can be used for a wide variety of applications:

  • Analyzing ingredient selection and appropriate quantity to use for your recipes
  • Monitoring the performance of an ingredient from batch to batch
  • Measuring the impact of the water level on proofing properties
  • Analyzing formulas containing sugar, fats, etc. including high fiber recipes and gluten free recipes
  • Evaluating the impact of salt reduction, sugar reduction, etc.
  • Analyzing durum wheat semolina
  • Analyzing the proofing properties of frozen dough
  • Analysis of the effects of additives such as cysteine, ascorbic acid, vitamins, etc.

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