Chopin RHEO F4, Руководство пользователя

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Rheo F4
36
User’s manual
07/2015
APPENDIX 1: STANDARD CURVES
A. Dough development (using the CHOPIN protocol)
0
50
1h 2h 3h
50
>50
0 1h 2h 3h
Hm
Good dough development. Excellent tolerance. Good bakery flour.
Can be used in many conditions. Good bakery quality flour. Must give excellent results in a very wide
range of conditions
45
0
1h 2h 3h
Hm
0
1h 2h 3h
38
52
Hm 2
Hm 1
Flour only allowing average dough development. Tolerance is very
good however (as no T2), so should present no problems during
use. Good flour allowing a second dough rising. Good tolerance Very
wide range of conditions
0 1h 2h 3h
48
0 1h 2h 3h
62
Hm 1
Fairly correct paste development. Good tolerance. Flour normally
giving good bakery results. Very good dough development. Tolerance remains correct, and the
flour should present no problems during use.
0 1h 2h 3h
40
0 1h 2h 3h
Hm
59
Average dough development. Drop in tolerance between 1 1/2 and 2
hours, followed by a recovery.
It is still a correct quality flour. Excellent dough development. Tolerance remains correct. Must be
considered as a good quality flour.
0 1h 2h 3h
Hm
50
0 1h 2h 3h
Hm
Tol
45
Correct dough development. Still has the characteristics of a correct
flour. Relatively limited dough development. Gradual tolerance drop.
Average quality flour that requires use of additives.