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TRibune
NEWSLETTER
FOR
FLOUR
PRODUCERS
AND USERS.
PRODUCTS
tripette
& renaud
Brief
Since 1837, Tripette &
Renaud has been
developing products
and services for the
the industry, milling
trade and baking
industry.
Today the group markets
3 ranges of equipment
for :
- quality control of grain,
- quality control of flour
(CHOPIN),
- the processing, storage
and transformation of
grain (SERDIA).
Presently, the
Tripette & Renaud
group is represented in
more than 37 countries
by a network of
distributors, specially
selected for their
professionalism
and competence in their
service.
Producers and users of
flour around the world
bave found in the
CHOPIN range, a means
to improve control and
enhance thee quality of
their products.
RHEOFERMENTOMETER
DATE :
OBJECT : *SIMULATION*
CYCLE TIME 45s
DURATION OF TEST : 3HO3MN
GASEOUS RELEASE
Other parameters which are not mentioned above are available in a special sheet supplied by Tripette &
Renaud or her local distributor for precise curve interpretation.
tripette
& renaud
APPLICATION EXAMPLES
THE INFLUENCE OF
AMYLASES ON FERMENTATION
RHEOFERMENTOMETER F2
THE INFLUENCE OF PURE FUNGAL
AMYLASES ON BREAD MAKING
FERMENTATION
DEVELOPMENT OF THE DOUGH
GAS RELEASE
Conclusion
REFERENCE
100 PPM PURE FUNGAL
AMYLASES I
RHEOFERMENTOMETER F2
THE INFLUENCE OF FUNGAL
AMYLASES WITH SIDE ACTIVITIES
ON BREAD MAKING FERMENTATION
DEVELOPMENT OF THE DOUGH
GAS RELEASE
REFERENCE
100 PPM FUNGAL AMYLASES
WITH SIDE ACTIVITIES
II
SOMETHING NEW
SERVICES
STANDARDIZATION OF YEAST FOR TESTS WITH RHEOFERMENTOMETER
Most of the millers and bakers are using the Chopin Rheofermentometer to test the fermentative quality of flours and to choose the best
improvers.
Several parameters influence the dough behavior :its composition, mixing conditions, fermentation conditions (temperature and time), and the
type of yeasts used. All these parameters have to be closely under control to measure the characteristics of flour and dough and compare results
during the time. The procedure and the physical conditions of preparation of the dough are under control. The last step was to get a source of
stable yeast that would insure a repeatable and reproducible fermentation.
Because of this, Tripette & Renaud proposes now dry and instantaneous yeasts packaged in vacuum bags (of 113,50 g each), easy to use, with a
preservation time of 2 years at + 4oC.
Delivery conditions : minimum 10 bags per order. Using procedure given with the bags.
CONSULT TRIPETTE & RENAUD OR OUR LOCAL DISTRIBUTOR
REMINDER : the manufacturers reference flour samples for controlling your Chopin Alveograph (see newsletter CHOPIN TRibune No1)
are now available at your local distributors.
tripette
& renaud
PRACTICAL INFORMATION
REPORT
Economical incidence :
the most important quantity of dough, prepared 100 kg of our,
the gain of bread weight is important even after deduction of the
loss during baking and the cooling of the bread when taken out
of the oven.
TO CARRY OUT WITH ACCURACY ...
tripette
& renaud
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Tr i p e tte & Re n a u d
2 0 , ave nu e Ma rc e llin B e r t h e lo t - Z . l d u Va l d e S e i n e
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Fa x : ( 3 3 1 ) 4 7 9 8 2 9 0 4
Di r e c to r o f th e P u bl i c a ti o n : M . J e a n P i e r r e D O L I G , E d i t o r i a l M a n ag e r : M . D e n i s V I OT
tripette
& renaud
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