Rheo F4

The Rheo F4 is a fully automated rheofermentometer which measures the CO2 production (yeast action), the amount retained, and development of the dough during proofing.

Important applications for Rheo F4 are:

• Evaluation of the impact additives have on your recipes
• Analysis of the proofing properties of frozen dough
• Analysis of the properties of gluten free recipes
• Determining the impact of salt reduction
• Monitoring consistency in production