Unique solution to analyze in one single test the dough proofing properties.
Optimize proofing time and determine the best time for products to be placed in the oven
The volume of finished products depends both on the quantity of CO2 produced by the yeast and the dough’s gas retention properties.
The Rheo F4 conforms to the AACC 89-01.01 standard for the measurement of yeast activity and gas production.
A single test to measure gas production and retention, and dough development.
Evaluation of all types of proofing (short and long) thanks to easily customized protocols.
Test controlled and monitored by PC and fully automated.