Rheo F4
38
User’s manual
07/2015
B. Gas Release (using the CHOPIN protocol)
1h
2h
3h
Tx
0
1h
2h
3h
Tx
0
Relatively low proofing capacity. Should be slightly increased.
However, prolonged production of CO
2
and late appearance of Tx
make up for the low proofing capacity.
Relatively low proofing capacity. It needs to be slightly increased.
However, production of CO
2
is prolonged. However, in terms of
proofing it is inferior to the flour opposite (earlier appearance of Tx).
1h
2h
3h
Tx
0
1h
2h
3h
Tx
0
Relatively low proofing capacity. It needs to be slightly increased.
Corresponds however to the characteristics of a good flour.
Normal proofing capacity. Normal appearance of Tx and prolonged
production of CO
2
. Corresponds to a good flour, undoubtedly very
well supplemented.
1h
2h
3h
Tx
0
1h
2h
3h
Tx
0
Normal proofing capacity. Normal appearance of Tx. Corresponds to
a totally normal curve for a bakery flour.
Normal proofing capacity with quick start. Production drops after two
hours. Needs to be slightly supplemented with fungal alpha
amylase.
1h
2h
3h
Tx
0
1h
2h
3h
Tx
0
Relatively high proofing capacity. Quick start of CO
2
production, but
Tx appears too early. High permeability
Relatively high proofing capacity. Quick start of CO
2
production, but
sudden drop before 2 1/2 hours. This flour needs to be
supplemented with fungal alpha amylase, which would prolong
production of CO
2
.
1h
2h
3h
Tx
0
Normal and prolonged proofing capacity, which is positive. But very
early appearance of Tx and high permeability. Characteristic curve
of a flour with high extraction rate. Cannot be corrected.
