Chopin RHEO F4, Руководство пользователя

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Rheo F4
User’s manual
37
07/2015
0 1h 2h 3h
Hm
55
0 1h 2h 3h
Hm
57
Good dough development. No problems before 2 hours. Followed
by problems of use if longer proofing. Good dough development. Average quality flour that should be used
in bakeries with care, if not , it will be disappointing.
1h 2h 3h
Hm
0
55
1h 2h 3h
Hm
0
50
Good dough development. Flour that needs to be improved with
gluten or ascorbic acid to ensure satisfaction in a wider range of
conditions. Average quality standard flour: Dough development and tolerance
drop. Obviously better if improved with gluten and/or ascorbic acid.
0 1h 2h 3h
Hm
45
1h 2h 3h
0
55
Standard flour of insufficient quality to satisfy the French bread-
making industry (baguette). High dough development. Correct tolerance up to 2 hours. Will
present problems after this.
1h 2h 3h 0
52
1h 2h 3h
Hm
0
50
Correct development level, but sudden drop in tolerance after 1 1/2
hours. Flour that is hard to use and that will present problems during
use. Correct dough volume but lacking tolerance. Flour that will
systematically present problems during use.
1h 2h 3h
Hm
0
74
1h 2h 3h
0
60
Excellent dough development, but sudden large drop in tolerance.
Flour that is tricky to use. Very good dough development. Drop in tolerance after two hours.
May give relatively correct results if it is used in appropriate
conditions.
1h 2h 3h
Hm
0
25
Abnormally slow development. Must be considered as not usable in
conventional French bread-making.