Chopin RHEO F4, Руководство пользователя

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Rheo F4
User’s manual
41
07/2015
APPENDIX 3: CHOPIN PROTOCOL
Preparing the dough
All mixers with a monitored bowl temperature can be used to
prepare the dough. Mix homogeneity must, however, be ensured.
The ALVEOGRAPH mixer is particularly suitable.
Dough consistency has a great effect on tests using the Rheo F4.
This is linked to the amount of water added to the dough. It is
understood that consistency varies according to the target aims,
the products manufactured, and local customs.
To control hydration of your dough, we propose the use of the
ALVEOGRAPH.
The two tables below are used to adapt dough consistency while
considering both flour moisture content and dough strength.
z
Amount of water to be added during mixing according to
flour moisture content (Table 1).
Moisture content
%
Water volume
ml
Moisture content
%
Water volume
ml
11.6
11.8
12.0
12.2
12.4
12.6
12.8
13.0
13.2
13.4
13.6
13.8
14.0 140.1
139.2
138.3
137.5
136.6
135.7
134.8
133.9
133.0
132.1
131.2
130.3
129.4 14.2
14.4
14.6
14.8
15.0
15.2
15.4
15.6
15.8
16.0
16.2
16.4
16.6 128.6
127.7
126.8
125.9
125.0
124.1
123.2
122.3
121.4
120.6
119.7
118.8
117.9
The CHOPIN protocol is the standard
protocol for using the Rheo F4. It is
essential to follow this protocol when
preparing the samples for analysis.