All‑in‑One Dough Analysis for Industrial Bakers
Improve Baking Processes with Mixolab
Understanding dough behavior is essential for producing consistent baked goods and optimizing flour performance. The KPM CHOPIN Mixolab Series provides advanced dough rheology analysis, measuring how dough behaves throughout the entire baking process.
By simulating mixing, heating, and cooling, Mixolab analyzes key dough characteristics including:
- Dough consistency
- Dough stability
- Dough viscosity
- Dough development time
- Protein weakening
- Starch gelatinization
- Starch retrogradation
- Enzyme activity
This complete dough test profile helps flour mills, bakeries, and food R&D teams better understand flour functionality, optimize formulations, and improve baking processes.
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Why Measure Starch?
Learn MoreFlour is made up of many components, but starch represents roughly 70–75% of flour composition.
Yet many traditional flour tests focus primarily on protein or gluten strength, leaving the largest component of flour largely unmeasured during dough testing.
When starch behavior isn’t fully understood, manufacturers may rely on manual observations or trial-and-error to diagnose production issues.
Instead of guessing, food manufacturers need objective data to:
- Measure flour functionality
- Analyze dough behavior
- Execute better production decisions
This is where advanced dough rheology analysis becomes essential.
Mixolab Advanced Dough Rheology Analyzer
Mixolab SpecificationsThere is a Mixolab Series instrument for every need of all members of the baking and cereal/grains industry. It allows users to validate products, adapt recipes, and improve production processes.
For bakers and millers, the Mixolab Series offers a powerful tool to monitor flour consistency, evaluate the effects of enzymes, and support the development of innovative formulations such as high-fiber and gluten-free products. The result is improved process control and more consistent finished products.
With the introduction of the Mixolab 300, users gain even greater flexibility. This model can operate as a simple laboratory or at-line testing solution, enabling analysis of dough samples at different points in the production process. These insights help teams make faster, data-driven decisions that support product quality and production efficiency.
Mixolab Series Options
| Mixolab 200 | Mixolab 300 |
|---|---|
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| Mixolab 200: Comprehensive flour and ingredient analysis for quality control and research applications. | Mixolab 300: Combines flour and dough analysis into a single simple solution for lab or at-line use. |
| Note: Mixolab 200 can be upgraded to the Mixolab 300 seamlessly with an upgrade kit, which introduces applications for at-line dough analysis. | |
Dough Types Tested
Mixolab supports testing across a wide range of dough formulations, from liquid and sticky dough to crumbly and firm dough, including:
- Bread dough
- Whole wheat dough
- Biscuit dough
- Sponge dough
- Gluten-free dough
- Cake, waffle, and crepe batters
Custom testing protocols allow users to evaluate dough behavior under specific processing conditions.
Suitable for Millers, Bakers, and Food Innovators
Flour Mills
Evaluate wheat quality and optimize flour blends to meet bakery specifications.
Industrial Bakeries
Monitor dough consistency and dough stability to maintain production quality.
Ingredient Manufacturers
Understand how enzymes, emulsifiers, and additives influence dough rheology.
Food Research & Development
Test new formulations and simulate baking processes before production.
The Mixolab Series helps manufacturers improve product consistency and optimize baking performance.
Operational Excellence in High-Volume Production
Monitor dough consistency and dough stability to maintain reliable production performance.
Quality Control at Every Stage
Measure dough rheology from mixing through baking to detect quality issues early.
Innovation in Product Research & Development
Evaluate new formulations and ingredient performance using customizable testing protocols.
Reduced Baking Trials
Simulate baking conditions in the lab to predict real production performance before scaling.
Easy Operation
Mixolab instruments are designed for efficient operation and minimal maintenance.
Reliable Results
Testing methods align with internationally recognized standards used throughout the milling and baking industries.
Many traditional flour testing methods measure only individual dough properties. The Mixolab Series combines multiple analyses in one instrument.
In a 45-minute test, the CHOPIN+ Protocol measures six quality criteria to provide a more complete outlook of flour quality: water absorption, mixing, gluten+ (protein weakening), viscosity,amylase activity,and retrogradation.
Each baked product in the bakery's product line can be assigned a unique profile for which to analyze the adaptability of future flours.
Mixolab measures dough behavior throughout the baking process using a unique analysis curve.
The instrument evaluates five stages of dough transformation:
C1 – Dough Development
Measures water absorption, dough consistency, and dough development time during mixing.
C2 – Protein Weakening
Analyzes gluten stability as temperature increases.
C3 – Starch Gelatinization
Measures the rise in dough viscosity as starch granules swell and gelatinize.
C4 – Enzyme Activity
Evaluates starch breakdown caused by enzyme activity.
C5 – Starch Retrogradation
Measures starch restructuring during cooling, which influences crumb structure and shelf life.
This compleete analysis provides valuable insight into dough rheology, starch behavior, and baking performance.
