RFA-T Rheology Fermenter Introduction
The rheology fermentation apparatus RFA-100 is a special equipment for determining the characteristics of the dough fermentation process (volume change of the dough fermentation process, gas generation and retention), and is used to evaluate the fermentation process of flour additives, gluten content, salt, yeast, etc. The effect of optimizing the fermentation time and determining the start time of baking.
typical application
Evaluate the effects of additives in the formulation
Analysis of re-fermentation of frozen dough
Analyze the formulation characteristics of gluten-free products and monitor the consistency of the dough in the production line
Assess the impact of changing salt
Determine the best time to enter
Monitor the activity of fresh yeast and dry yeast
Analysis of the characteristics of the whole formula dough, sugar, fat, etc.
Analysis of high cellulose formula samples Features
Gas production curve and dough volume change curve can be obtained in one test
Custom test methods can be analyzed as needed to analyze all types of yeast dough
Fully automatic testing, just prepare the dough, follow-up operations are automatically completed, automatically create a test report Technical parameters
Instrument Name: Rheology Fermenter
Model: RFA-T
Power supply: AC 200-240V 50/60Hz 150W
Weight: 12Kg
Size: 43x27x55cm (LxWxH)
Introduction
The rheology fermentation apparatus RFA-100 is a special equipment for determining the characteristics of the dough fermentation process (volume change of the dough fermentation process, gas generation and retention), and is used to evaluate the fermentation process of flour additives, gluten content, salt, yeast, etc. The effect of optimizing the fermentation time and determining the start time of baking.
