Dough and Flour Rheology is very important when it comes to milling and baking. The relationship between flour, water, ingredients, temperature and the energy input to kneed  a dough or cook a starch is very dynamic and needs to be classified before production can start.

For every bread and cookie type there is a recipe. These recipes are either passed down through generations and families with careful instruction on the water percentage to use, temperature of the water, kneed fast or slow, let the dough rest for 10 minutes, 1 hour or 6 hours, cover with clingfilm and many others, or they are researched and mimicked on laboratory equipment that can identify the secret in the recipe for new commercial gains. 

The Yucebas range of Rheology instruments, viscometers, sample mills, mixers and dosing equipment put you in a position to "fingerprint" your product. By understanding the characteristics of the desired dough you can source your raw materials accordingly and run your manufacturing plant accordingly to produce that bread or biscuit you remember as a child.

Ronin System Solutions is the proud distributor of Yucebas Instruments in Southern Africa.

Together, we unlock value for clients.