Productspecificaties
Features
- 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)
Benefits
- 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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