RVA Performance Analyzer for Bakers

The RVA screens ingredients and pre-mixes to reduce line shutdowns and scrap/re-work by preventing non-performing materials from entering the baking process.


Screen incoming materials - Create a library of "good" materials, test each batch as received, and identify materials that will not perform. Characterize flour, pre-mixes, and final mixes and more. Differences in the graphs indicate that the ingredient or mix will perform differently in the mixing and baking processes.

Measure starch performance – Starch percentage of many baked goods is as high as 70%. Starch characteristics therefore have dramatic impacts on final product quality such as crumb structure, volume, and texture. The RVA is the standard for measuring starch pasting characteristics such as pasting temperature, pasting time, and observing relative waxiness effects.

Test icing and other materials – The RVA is not limited to starch. For example, test icings and shortening to make certain they will set-up and harden.


By detecting out-of-spec material before it enters mixing, bakers can prevent costly line shutdowns and reduce scrap or re-work. When the line is down, workers still must be paid and utilities must remain on. The impact of preventing even one line shutdown is large on the bottom line. Bakeries make profit when baking, not when cleaning the processing lines.

For example, soda is a critical additive but difficult to measure. The RVA can readily detect the effects of improper addition of functional ingredients. A simple example demonstrates the effect of double addition of baking soda. Baking soda is added in very small amounts – in this example at 1%. The small amount makes it very difficult to detect, however it can have disastrous consequences when entering the bakery as it has a dramatic impact on baking. The RVA readily detects this double addition as demonstrated in the graph to the right.The chart above shows how the RVA helps you detect a shipment with 1% soda addition, as the blue curve differs significantly from the control samples.

How it works

The RVA measures viscosity in response to user defined cycle of temp or shear under controlled, pre-defined conditions of constant or changing shear and temperature. Viscosity changes indicate changes in chemistry that affect processability and final product characteristics such as texture and volume. The instrument comes with pre-defined, standard AACCI, ISO, and ICC methods for flour and other ingredients. The software allows users to create customized methods such as simulating process conditions. Test your samples under the conditions that will be encountered in the bakery. The RVA serves as a miniature pilot plant.

Viscosity changes in response to temperature and shear cycle are the result of changes in molecular structure. These observed effects are unique to each sample allowing for a direct comparison of performance within a given sample group.

Read more about the RVA.