understanding bioprocesses Simple determination of raising power, dough maturation and dough volumes low priced and fast – provides 3 measurements at once

How does YeastForce work? 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 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...

Lallemand-DHW GmbH (Marcus Ehrhardt, Head of Quality Control): „We are pleased to provide you with feedback and a reference on the BlueSens Yeastforce we use. We are very satisfied with the measuring device. We particularly like the large number of useful measurable parameters such as dough volumes and gas retention capacity. In addition, these are displayed very well and clearly, also graphically.“ Software „YeastForce Monitor“ Automatic calculation of: Produced volume Dough volume Gas retention capacity PC requirements: 8 GB Ram, Win7 64bit or better, 1 USB2 Port, Display > 1280

Technical Short Facts 3 measuring channels: CO2, pressure, temperature measuring principle of CO2 sensor: infrared accuracy: 0.2 % MBE, ± 3 % full scale measurable production rate: 0-360 ml/h pressure range: 0.8-1.3 bar temperature range: 15-40 °C data transfer: RS232 height: 205 mm diameter: 130 mm Technical data Measurement method CO2 Pressure range Accuracy CO2 Resolution Dimensions Temperature range PC Interface Measurable gas volume Interval of measurements Electric power Measurement channels PC requirements Software Sample weight Sample bottle size Dual Wavelength Infrared 0.8-1.3 bar 0.2...