XHP-PFA-T Rheofermentometer

The final volume of dough products depends on the amount of carbon dioxide produced by the yeast and the dough's gas-holding capacity. The XHP-PFA-T Rheofermentometer can comprehensively study the fermentation rheological characteristics of dough, measuring CO2 production, dough volume, persistence, and tolerance.

• Comprehensive functionality: A single test provides both gas production curves and dough volume change curves;

• Flexible use: Customizable test methods allow for the analysis of all types of fermented dough;

• Easy operation: Fully automatic testing; simply prepare the dough, and all subsequent operations are performed automatically, including the automatic creation of test reports.