Bring dough to the optimal 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 the 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.
Learn more about the fermentograph!
You will find more information about the Fermentograph at http://mekab-sales.com/