XHP-RFA-T Rheo-Fermentometer

The XHP-RFA-T Rheo-Fermentometer is a specialized instrument designed to characterize the dough fermentation process—specifically, changes in dough volume, gas production, and gas retention capacity. It is used to evaluate the impact of flour additives, gluten content, salt, yeast, and other factors on the fermentation process, as well as to optimize fermentation times and determine the optimal starting point for baking.

l in both the gas production curve and the dough volume change curve in a single test run

l Customize test methods as needed to analyze all types of fermented doughs

l Fully automated testing: simply prepare the dough, and all subsequent operations—including the automatic generation of test reports—are completed automatically

Typical Applications

l Evaluate the impact of additives in a recipe

l Analyze the re-fermentation of frozen dough

l Analyze the formulation characteristics of gluten-free products and monitor dough consistency on the production line

l Assess the effects of varying salt levels

l Determine the optimal oven entry time

l Monitor the activity of fresh and dry yeast

l Analyze the characteristics of full-recipe doughs (including those containing sugar, fat, etc.)

l Analyze samples with high-fiber formulations