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Rheo F4

Available on backorder

Features :

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.

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.

Applications

• 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.

SKU: CT-F4-Rheo Category: Tags: , ,

Specifications :

The volume of finished products depends on both the quantity of
CO2 produced by the yeast and the dough’s gas-retaining properties.

The Rheo F4 provides a complete analysis of the proofing
properties flours by measuring the production of CO2, the volume
of dough, as well as its porosity and tolerance during proofing.

Results from the dough development curve:

• Hm: maximum development reached by the dough, correlated with bread
volume.
• T1: time required for maximum development, in relation to yeast activity.
• T2 – T’2: relative stability time at the maximum point, in relation to dough
tolerance and the optimum time for products to be placed in the oven.

Results from the gas production curve:

• H’m: maximum height of the curve.
• T1: time required to reach H’m.
• Tx: time of appearance of porosity in the dough i.e. time when the dough
begins to give off CO2.
• Total volume: total volume of gas given off in ml.
• Total volume of CO2 lost: total volume of carbon dioxide in ml. that the
dough has allowed to escape during proofing (A2).
• Volume of retention: volume of carbon dioxide in ml. still retained within the
dough at the end of the test (A1).

Ergonomic

Lightweight compact device that will fit into your laboratory with ease.

Economical

Simplified design, low maintenance, 1 single consumable (soda lime).

Results

The test is fully automated and delivers all calculations. This allows
the data from several samples to be compared to determine product
conformity at the end of analysis and also to precisely evaluate the
effect of an ingredient on the dough.
The results are backed up automatically and can be printed in the
form of a customizable analysis certificate.

Catalogue : PDF

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