Rheo F4
User’s manual
39
07/2015
APPENDIX 2: IMPROVING FLOUR QUALITY
Use of authorised additives: gluten, ascorbic acid, malt and fungal
alpha amylase (with or without associated actions) is very
common. Their use is justified by the baking industry needs and by
the development of technology in this field. The Rheo F4 can
assess the action of the various additives that are often used
excessively.
Excessive and uncontrolled use of additives is extremely
costly for millers and does not always gives the expected
results. The Rheo F4 allows the correct percentage of
additives to be added at the right cost, thus ensuring a
quick return on investment.
z
Effect of the various additives on dough development.
1h
2h
3h
0
1h
2h
3h
0
Sample
1% gluten
Sample
30ppm ascorbic
acid
