Recent content by Tony Giaccone

The dough balls are 8 to 12 to a pan and they are stacked in trays. My thought on the ultrasound was you could physically touch the dough all with the ultrasound head and use that to do a quick, red, yellow green assessment of the dough. The problem is that the ambient conditions in the...

So my brother in law runs a pizza business, and I'm trying to identify at what point a ball of dough is best suited to being turned into a pizza. There are a lot of factors that influence when the dough is "ready" and density feels like it might be a useful measure. There's a honeycomb of C02...

I'm interested in determining the density of a dough. I want to be able to continuously measure the density of the dough as it rises. My thought was to use an ultrasonic wave and measure the time it takes to reflect through the dough I would assume that as the dough ferments and the amount of...