KPM - Lets Talk About Quality Control in the Food Industry
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Learn how the Mixolab 2 offers additional insights compared to the Farinograph in this helpful webinar.

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Webinar Excerpt - Mixolab Advantages vs Farinograph for Gluten-Free Flours
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Learn how to prepare & run a test with the CHOPIN Mixolab 2 to measure the rheological characteristics of dough during mixing.

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Mixolab 2 is used by bakers and millers to automatically characterize dough rheological properties and predict dough behavior during the production process in a cycle of heating and cooling.

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In the interconnected sectors of grain, milling, baking, and snack production, ensuring consistent quality, optimizing processes, and meeting evolving customer expectations are critical challenges that KPM can help with.

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