Everything you should know about YeastForce:
For a correct measurement result, the tightness and the used gas volume must be known. In case of deviations you can act quickly.
The sensor is moved frequently during operation. To maintain the accuracy of the CO2 sensor, it should be adjusted at least monthly with CO2-free gas (via absorption with NaOH).
The volume or pressure within the sensor is strongly dependent on the ambient temperature and reacts unevenly to different ambient conditions without temperature control.
Yes, the integrated CO2 sensor measures the "surge" of CO2 when the dough tears, which is recorded as the timepoint of tearing.
YeastForce measures both the dough volume via pressure and the CO2 which escaped with an IR CO2 sensor.
Yes, YeastForce does not care which source produces an increase in volume or CO2.
In principle, yes, but the measuring range must be maintained by selecting the appropriate quantities.
Absolutely! As soon as different types of flour are processed as dough, you can use the same yeast (also batch) to correlate the data with the flour quality/type.
A report in pdf format is generated and stored.
NO, YeastForceMonitor measures every second and stores the data in a file. These are the raw data. The raw data can be viewed and processed at any time. Measured values are stored in the report every 10 minutes.
Yes, when the measurement is running, all YeastForce values can be seen.