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Rheofermentometer
The Rheofermentometer enables the evaluation of the fermentative capacity of flours and yeast activity. It measures the development of dough during fermentation. To do so, the device simultaneously records 3 curves:
- dough development
- the speed of CO2 release and the quantity produced
- the volume of CO2 retained in the dough
The Rheofermentometer measures the fermentation of a dough sample with a weight imposed on it and with the development measured by a height sensor and gas development by a pressure sensor.
 Standards – protocols:
- The Rheofermentometer enables customization of the protocol in order to adapt to the process and product conditions as best as possible.
Advantages:
- Easily-implemented test
- A single test is sufficient to measure both gas production and retention as well as dough development.
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Contact us online or call 866-435-7897 to request a quote, discuss your application or arrange a product demonstration.
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Standards – protocols:
