Koppman Analytical Instruments (Beijing) Co., Ltd
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    Room 804, Unit 2, Baiyun Era Building, Building 1, No. 5 East Lianhuachi Road, Xicheng District, Beijing
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F4 rheological fermenter
Rheological properties and processing quality
Product details

• Evaluate the impact of additives in the formula; Analysis of Fermentation of Frozen Dough
Analyze the formula characteristics of gluten free products and monitor the consistency of dough on the production line
• Evaluate the impact of reducing salt content; Determine the optimal furnace entry time
Monitor the activity of fresh yeast and dry yeast
Analyze the characteristics of the whole team, including sugar, fat, etc
Analyze high cellulose formula samples

Rhe F4流变仪.jpg

Product video introduction, please visit http://www.chopinchina.com/tech_detail.aspx?ID=70


Dough fermentation curve:
Hm: The maximum height reached by dough fermentation
T1: The time when the dough reaches its maximum fermentation height, which is related to the activity of yeast
T2-T'2: The stability time of the highest fermentation point is related to the stability of the dough and the optimal time for the product to enter the furnace

F4 ferm curve-1.jpg

Gas generation curve:
H'm: Maximum height of gas release curve
T1: Time to reach the maximum height of the gas release curve
Tx: The time when the dough appears hollow, that is, the time when carbon dioxide gas overflows from the dough
• Total volume: The total volume of gas released, expressed in milliliters
Total loss volume of carbon dioxide: Determine the total amount of carbon dioxide gas released during the fermentation process of the dough, expressed in ml (A2 in the figure)
• Gas retention volume: The volume of carbon dioxide remaining in the dough at the end of the test, expressed in milliliters (A1 in the figure)

F4 produce curve.jpg

characteristic:
• Comprehensive functionality: Gas generation curve and dough volume change curve can be obtained in one test
• Flexible use: customizable testing methods can be used as needed to analyze all types of fermented dough
• Easy to operate: Fully automated testing, only need to prepare dough, subsequent operations are automatically completed, and test reports are automatically created

Parameters:
Power supply: 220V 56/60Hz
Power: 150W
Net weight: 12kg Gross weight: 20kg
Size (LxWxH): 41.5x26.5x54.5cm

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