Rheo F4 – Measures the characteristics of dough during proofing
Measures within a single test:
The dough development.
The production of gas due to yeast action.
The porosity of the dough.
The tolerance of the dough during proofing.
Analyzes all types of yeast dough due to the fact that the protocol can be customized.
Automated testing and monitoring via PC software.
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.
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.
Ergonomic: Lightweight compact device that will fit into your laboratory with ease.
Economical: Simplified design, low maintenance, 1 single consumable (soda lime).