Maturograph / Oven Rise Recorder

"Recording baking test" for measuring the change in volume during baking

Maturograph and Oven Rise Recorder record the change in volume of a complete dough with all ingredients during the entire baking process. In contrast to the conventional baking test, where you only get the final result, Maturograph and Oven Rise Recorder show the development of the dough with all individual stages.

The main fields of application are

• the milling and baking industries - checks of the flour quality, influence of baking improvers, recipes

• manufacturers of baking agents - testing of the effect of one or several baking additives,

  improving agents, etc.

Maturograph

	Maturograph

The Maturograph records the change in volume of a complete dough with all ingredients 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

The ball homogenizer (additional equipment) is used for rounding the dough between the individual proofs in order to reduce human influence to a minimum.

Oven Rise Recorder

Oven Rise Recorder

The dough is heated within a temperature-conditioned oil bath. The Oven Rise Recorder measures the buoyancy of the dough due to the increase in volume. The diagram shows

• dough volume

• baking volume

• oven rise

• final rise

• peaks (when gas escapes)