The Rheo F4 provides complete analysis of the proofing properties of flours by measuring the production of CO2, the volume of dough, as well as its porosity and tolerance during proofing.
The new Rheo F4 is an indispensable tool for many applications, such as:
Within a single test, the Rheo F4 measures all types of yeast dough for dough development, the production of gas due to yeast action, the porosity of the dough, and the tolerance of the dough during proofing.
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:
Results from the gas production curve:
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.