Gas analyzer YeastForce

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Dough volume, gas retention and total gas volume in only one measurement YeastForce is for determination of raising power, dough volume, gas retention and total gas volume in dough pieces (or sugar solutions) as CO2 pressure measurements [mbar] over time (usually 2 hours). This method correlates very well with the accredited association methods of VH Berlin - Research Institute for Baker's yeast. Moreover YeastForce can determine the gas holding capacity in doughs of proofing dough samples (with yeast, baking soda or sour dough) as CO2 gas concentration kinetics. Dough key figures which are important for the baking result, such as proofing time (time to max. fermentation volume of the dough sample) and gas retention (coefficient [) gas proportion in the dough, total produced gas can be determined online at any time in just one single measurement. YeastForce is used in the inspection of incoming goods to determine the quality of the yeast in an easy and quick way. This way you can avoid discarding large quantities of dough. Since the yeasts change during storage, it is recommended to carry out additional tests at appropriate intervals.