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!