Fermentograph

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.

Features:
– 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.