RHEO F4

Measures the characteristics of dough during proofing

♦ Benefits

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).

♦ Applications

• 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.