The Mixolab 2 automated analyzer is used to measure the rheological characteristics of dough during mixing, as well as the quality of starch and protein to enhance the quality of baked goods and for improved manufacturing process control.
Mixolab 2 is compliant with ISO, AACC, ICC, CEN, AFNOR and GOST international standards.
The Mixolab 2 performs a complete analysis of dough that is subjected to temperature increase. By working on representative dough, the Mixolab 2 allows you to get as close as possible to the actual conditions of how the flours will be used in baked goods to measure consistency of the dough, analyze the quality of the protein and starch.
SIMPLE AND AUTOMATED
Running a test is very simple. The user weighs and introduces the flour into the mixer. The rest of the test is fully automated. Results are displayed in real time by comprehensive, simple and intuitive software.
The mixer bowl is completely removable, dismountable, easy and fast to clean
Easy to create customized testing protocols for various cereals, whole wheat flours or doughs sampled directly online.
Possibility to carry out testing protocols varying both the temperature (max: 90°C) AND the mixing speed (max 250 rpm),for example, to mimic a resting phase
UNIQUE AND INNOVATIVE
The only standardized device permitting comprehensive analysis of dough as it undergoes increasing temperatures. Unique measurement of starch behaviour on a dough system.
RELIABLE AND EFFICIENT
Get a complete assessment of dough properties in 45 minutes with the standard "Chopin +" protocol:
SIMPLE QUALITATIVE INDEXES
The integrated software Profiler converts complex technical/scientific information into simple quality indices:
A simplified graphical interpretation of the results are then displayed.
The Simulator protocol displays a reconstituted Farinograph® curve and gives results that are fully comparable to those of the Farinograph®:
Get a prediction of alveographic results in 8 minutes.
A tool to test dough directly sampled from the process line.
The EM 10 oven measures the reference moisture content of various cereals, complying with international standards.