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YeastForce面团发酵气体分析仪

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产品简介

YeastForce is for determination of raising power in dough pieces (or sugar solutions) as CO2 pressure measurements [mbar] over time (usually 2 hours). This method correlates very well with the accredi......

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产品概述

How does YeastForce work?

In determination of quality and productivity of baker’s yeast dough raising capacity is known as the most important quality parameter.

Compact and affordable YeastForce simplifies and accelerates determination of CO2 produced during dough maturation. Sample dough is placed in the sample bottle and closed by putting on the head which contains the sensor. During maturation pressure, temperature and changes in concentration are measured. Even the time of porosity is measurable and can be visualized. After setting all templates and standards (only once), measurements will run automatically with no manual interaction needed. Sensors will measure every second and forward data to the software YeastForce Monitor in a pre-set logging interval. After standard testing time of only 2 hours a report containing all calculations is created.

Yeast Force:

reasonably priced and quick
determination of: raising power, dough volume, time of porosity
standardized measurements and easy calibration
automatic calculations and reports

Technical Short Facts

3 measuring channels: CO2, pressure, temperature
measurement principle of CO2 analyzer: infrared
accuarcy: 0,2% MBE ± 3 % reading
measurable gas volume: 0-360ml/h
pressure range: 0.8-1.3 bar
temperature range: 15-40°C
data transfer: RS232
dimensions: 162,6 x 224,5 mm

Example Applications

Quality control of incoming and outgoing goods
Testing new or improved recipes
Testing the influences of additives or eg freezing to dough
Testing baking poweder or raising agents
Check flour qualities
determine optimum timepoint to start baking

Setup of YeastForce can be changed according to individual needs. The setup (shown above) can be completed by a water bath and PC. We will be happy to assist you in finding the right setup.

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