The Rheo F4 analyzer measures the pressure every 45 seconds in the thermostatically controlled, airtight tank that contains the dough. The device measures total gas production (yeast action) and gas retention (or porosity of the dough).

The Rheo F4 is a fully automated rheofermentometer which measures the CO2 production (yeast action), the amount retained, and development of the dough during proofing.

The Rheo F4 measures the pressure every 45 seconds in the thermostatically controlled, airtight tank that contains the dough. In a direct cycle (red curve), the device measures total gas production (yeast action). In an indirect cycle (blue curve), it measures gas retention i.e. the porosity of the dough.

View and Download Chopin Rheo F4 user manual online. Rheo F4 measuring instruments pdf manual download.

The Rheo F4 provides a complete analysis of the proofing properties flours by measuring the production of CO2, the volume of dough, as well as its porosity and tolerance during proofing.

The CHOPIN Technologies Rheo F4 is designed for this key step. The analyzer measures all types of yeast dough for dough development, the production of gas due to yeast action, the porosity of the dough, and the tolerance of the dough during proofing – all in a single test.

The Rheo F4 measures the pressure every 45 seconds in the thermostatically controlled, airtight tank that contains the dough. In a direct cycle (red curve), the device measures total gas production (yeast action).

The Rheo F4 is a one-of-a-kind instrument, uniquely capable of assessing both gas production and retention dynamics in a single test. This comprehensive analysis

The Rheo F4 is a one-of-a-kind instrument, uniquely capable of assessing both gas production and retention dynamics in a single test. This comprehensive analysis not only offers a complete measurement of dough development but also provides a profound understanding of how the combined influence of gas production and

The Rheo F4 provides complete analysis of the proofing properties of flours by measuring the production of CO2, the volume of dough, as well as its porosity and tolerance during proofing.