Rheofermentometer

• 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.