Bring dough to the optimum condition for baking.

Self recording analyser for baker’s yeast.
Records continuously evolution of carbon dioxide in a dough.

The Fermentograph will help you with the production of CO2 as necessary for fluffing up the dough. 

The same standard information will be given throughout the world.

- High precision.
- Analysis under strictly controlled conditions.
- Gives the true continuous picture of carbon dioxide evolution.
- Variations in same type of flour give no significant disturbance.
- Internationally applied method.
- All results in one diagram.
- Easy to operate and handle.
- Reliable in service.

We always have spare parts for all its systems in stock.

You will find more information about the Fermentograph at http://mekab-sales.com/

Mekab i Nässjö AB

Poppelgatan 10
Box 355
SE-571 24 NÄSSJÖ

Phone: +46 (0)380 185 10
Fax: +46 (0)380 185 11

E-mail: torbjorn@mekab.se  


Semesterstängt v.29-31