Baking Behavior and Fermentation
• Maturograph • Oven Rise Recorder • Fermentograph

Expand the possibilities of the "classical" 3-phase system of Amylograph-E, Farinograph®-E, and Extensograph®-E and measure in detail the individual phases of the baking process with the Maturograph and Oven Rise Recorder. In contrast to the conventional baking test, in which a final result is given, the recording baking test with the Maturograph and Oven Rise Recorder documents all stages of proving and baking, and shows

• Proving and baking behavior of dough
• Effects of improving agents, baking additives, and ingrediets
• Flour characteristics under changing processing conditions

The Maturograph and Oven Rise Recorder have become indispensable test instruments for the milling industry, manufacturers of baking agents, and, above all, for the baking industry for handling all problems related to automatic dough preparation and bread production.

Use the Maturograph and Oven Rise Recorder to optimize capacity utilization and ensure an optimum and uniform quality of your baked products.

Maturograph

The Maturograph measures the change in volume and elasticity of the dough during proving in an air-conditioned chamber. The instrument automatically records the individual stages of proving and shows

• Final proving time • Proving stability
• Elasticity • Dough level