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

The Mixolab analyzes the characteristics of dough during mixing, as well as the quality of starch and protein.

Applications :

For Breeders
Facilitates wheat seed variety selection from generations F4-F5
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
For Bakers
Verifying the conformity of delivered flours
Studying the rheological behavior of fiber-rich flours
Facilitates the elaboration of gluten-free products
Studying whole-wheat formulas
For All
Optimization of customer speci fications and quality control

For more applications, you can read or download the Mixolab Application HandBook here

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

Simple, comprehensive and intuitive software