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All Products >> Density >>Dough Fermentation Density

Product Details

Dynamic & Static Dough Density Tester – Assess which stage of dough during fermentation process exhibits the best taste, texture and flavor.

Description:

The process of dough development begins with addition of water,  wheat flour and other ingredients of mixing operation. Initially all ingredients are hydrated and sticky paste, once on further mixing, the viscosity increases, sticky characteristics of dough disappear and a non-sticky mass is developed at peak consistency of dough.

The degree of dough fermentation is very important and directly effects the quality of bread.

Function:

Density & Volume change rate during fermentation process

Dynamic dough density measurement

Static dough density measurement

 

Specification:

Model TWS-300ED
Capacity 300g
Resolution 0.01g
Density Precision 0.001g/cm3
Value indicated Dough density

Dough volume

Volume change rate

Density change rate