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