Analysis of dough behaviour during fermentation
The volume of the proofed products (i.e. breads and brioches) depends on both the carbon dioxide production capacity from the yeast and the ability of the dough to retain this gas while it continues developing. These essential characteristics of dough proofing are evaluated and monitored with the Rheo 4.
• Comprehensive – measure with a single test:
o Dough development
o Gas production by yeast
o Porosity / permeability of the dough
o Tolerance of the dough during proofing
o Evaluate the proofing properties of all types of yeast dough thanks to the ability to customise the protocol.
o Study proofing properties for a period of up to 24 hours.
o Total control via PC Software
o Fully automated testing
o Results are automatically backed up
o Automatic creation of certificate of analysis
• Ergonomic – lightweight compact device
• Economical- simplified design, low maintenance, 1 single consumable (soda lime)