Mixolab 2

Measures the characteristics of dough during mixing, as well as the quality of starch and protein

Applications:

1. For Breeders

• Facilitates wheat seed variety selection from generations F4-F5

2. For Millers

• Wheat testing at point of delivery
• Detection of pest-infestation in wheats
• Wheat and our blends optimization
• Adaptation of flours for final uses through precise dosing of additives
• Analysis of different flour mill streams
• Assessing the impact of damaged starch

3. For Bakers

• Verifying the conformity of delivered ours
• Studying the rheological behavior of fiber-rich flours
• Facilitates the elaboration of gluten-free products
• Studying whole-wheat formulas

4. For All

• Optimization of customer specifications and quality control

Principle:

The Mixolab measures the consistency of a dough subjected to the dual constraints of mixing and increasing temperatures.

It analyzes the quality of protein and the starch using a 50 gram sample of the flour.

Compliant with:

The Mixolab complies with the ICC 173, the AACC 54-60.01, AFNOR V03-764 and GOST P 54498-2011 standards for the determination of the rheological characteristics of flours and wholemeal.

Mixolab 2

• A reliable, innovative and efficient device
• Precise, automatic mixer temperature regulation (max: 90°C)
• Robust, easy to clean, dual component aluminium/stainless steel mixer
• Easy to remove water tank for simple, rapid cleaning
• Water added automatically, rapidly and very precisely (+/- 0.02 ml). Possibility to add water in different fractions (pump capacity: 75 ml)
• Full electronic calibration on all the measurement points on the Chopin+ curve (temperature & torque) for greater analysis precision
   

Application examples

• Analysis of wheat varieties (analysis of flours or ground grains)
• Analysis of various types of flour (bread wheat, durum wheat, barley, rye, rice, corn,
• quinoa, cassava, etc.)
• Analysis of the effects of additives (enzymes, gluten, emulsifiers, protease, lipases,
• cysteine, amylase) or ingredients (salts and substitutes, sugars, fats)
• Analysis of the effects of fibers on dough behavior
• Evaluation of the effects of damaged starch
• Analysis of dough sampled directly from the process line
• And much more!