YeastForce
Dough volume, gas retention and total gas volume in one measurement
Obtain dough volume, gas holding capacity and the total gas produced in just one measurement.
For those who only want to determine the volume, we offer a simplified version without gas sensors. (see below)
Determine with YeastForce, for example :
1. Leavening power or activity of the yeast
2. Dough volume
3. Absolute gas volume
4. Gas holding capacity
5. Tearing point
YeastForce - replacement for old-fashioned measuring devices
Are you tired of running out of spare parts for your devices? Yeast Force can help.
Replace or supplement your old device
If you would like to replace your old device, such as the Risograph, we have 3 options for you here
YeastForce basic
consists of the sample glass with the sensor head for volume measurement. This can be used to determine dough volumes.
YeastForce advanced
offers you the full spectrum. In addition to the volume measurement, a CO2 sensor is installed to measure the gas concentration.
BlueVCount Combination
Your water bath is still intact? Do you still only want to look at the volume? Then the BlueVCount is just the right tool for you. BlueVCount features a resolution of 1mL with a maximum flow rate of 80ml/min and does not need a minimum flow rate. With an accuracy of +/- 2%. Use the water bath and jars from your Risograph and just add the volume measurement with BlueVCount and our software BlueVIS.
Would you like to learn more? Contact us
References
We are very pleased with the YeastForce device. It is easy to use and calibrate. We like that the system can provide the dough volume and gas retention capability in addition to the total gas produced by the yeast in one measurement. The software is well designed and easy to use for the laboratory technicians. We can easily set-up tests templates that prevent errors. The YeastForce also demonstrated the lowest variability among all the gas measuring devices assessed. The fact that we can run a simple 1-point calibration with a volume inspection is a key point for us by making sure the precision of the results is optimal. Finally, BlueSens support was very good during our implementation.
– Benoit Gros-Louis,
Director Laboratory Excellence & Baking Applications, LALLEMAND BAKING NA
We are very satisfied with the measuring device. Above all, we like the large number of useful measurable parameters such as dough volumes and gas retention capacity very much.
In addition, these are displayed very well and clearly, also graphically. The measurement methodology is sound, and suggestions for improvement and optimization that we suggest are implemented. What we would like to emphasize in particular is the very uncomplicated, direct and fast way in which they respond to our special requirements and wishes and implement them.
– Marcus Ehrhardt,
Quality Assurance Manager, LALLEMAND
We are very satisfied with the new measuring device. We get comparable values compared to our old device and it is much easier to use.
- Anna Krottenthaler,
Laboratory Manager, LALLEMAND WIENINGER
Developed in cooperation with VH Berlin
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. At the end of the measurement, a complete report 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
- accuracy: 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.
YeastForce Monitor
Automatic calculations of
- Dough volume produced
- Total gas volume
- Gas retention capacity
PC Requirements
- 8GB Ram
- Win7 64 bit or better
- 1 USB2 Port
- Display ≥ 1280x800
