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 timepoint of dough tearing 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. After standard testing time of only 2 hours a report containing all calculations is created.

• reasonably priced
• quick
• automatic calculations and reports

Example Applications

• Quality controls of incoming and outgoing goods
• Testing new or improved recipes
• Testing the influences of additives or eg freezing to dough

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