Product Overview

The CHOPIN Technologies Mixolab 2 is a universal dough characterizer that is used to evaluate the quality and baking performance of flours, and thus understand dough behavior.  

The Mixolab 2 simulates the constraints that the dough undergoes during the production process. By working on representative dough, the Mixolab 2 allows you to get as close as possible to the actual conditions of how the flour will be used in baked goods. The instrument measures the consistency of the dough and analyzes the quality of the protein and starch.

With the Mixolab 2, bakers and millers can check the quality and regularity of their flours, assess the impact of enzymes, develop new formulations, such as those rich in fiber or gluten-free, and smooth production processes and quality of the finished products.

CHOPIN Technologies Mixolab 2
CHOPIN Technologies Mixolab 2
CHOPIN Technologies Mixolab 2
CHOPIN Technologies Mixolab 2
CHOPIN Technologies Mixolab 2
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Features

  • Intuitive automated testing for a complete assessment in 45 minutes
  • Customizable testing protocols
  • Unique & innovative - assesses dough as temperature increases and decreases
  • Profiler system efficiently classifies dough based on comprehensive quality parameters
  • Included Simulator protocol displays a reconstituted Farinograph® curve and provides fully comparable results
  • WIXO protocol for predicting alveograph results on small sample size
  • Compliant with ISO, AACC, ICC, CEN, AFNOR and GOST international standards

Benefits

  • Provides a clear overview of the entire flour quality and the dough properties
  • Design specifications according to your specific process
  • Analyze doughs with various ingredients as well as complete formulas
  • Understand the dough behavior at the lab and at line  
  • Improves operators' productivity, repeatability and control thanks to the automated test and the comprehensive, and intuitive software  
  • Use proven, industry-standard analysis for your testing procedures
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Applications

The Mixolab 2 provides solutions for many professionals in the cereal industry. Below are the most common applications. However, many other professionals use the Mixolab 2 for multiple applications: manufacturers of ingredients, leaveners, research centers, R&D labs, and more.

For All:

  • Optimization of customer specifications and quality control

For Bakers:

  • Verify the conformity of delivered flours
  • Identify potential production issues in advance
  • Study the rheological behavior of fiber-rich flours and whole-wheat formulas
  • Facilitate the elaboration of gluten-free products
  • Assess the impact of various additives and ingredients (salt, sugar, fat, …)
  • Control the dough at-line (correct the water hydration according to the consistency of the dough, anticipate and correct an atypical behavior, have a better visibility of the process variables and adjust the process accordingly, have a complete characterization of an industrial process)

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 flour blends optimization
  • Adaptation of flours for final uses through precise dosing of additives
  • Analysis of different flour mill streams
  • Assess the impact of damaged starch
Wheat Testing
Flour Properties
Fiber-Rich Flours
Dough Behaviour
Quality Pasta
Quality Baked Goods
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Mixolab 2 - Dough Analysis

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How It Works

The Mixolab 2 is an analyzer used to characterize the rheological behavior of dough subjected to a dual mixing and temperature constraint. The process is monitored by comprehensive and intuitive software, which is also used to configure the test and manage the results.

The Mixolab 2 is a recording kneader that measures in real time the torque (expressed in Nm) produced by the dough between the two mixing blades, thus allowing the study of rheological and enzymatic parameters:

  • Dough rheological characteristics (hydration capacity, development time, etc.)
  • Protein weakening due to mixing and temperature
  • Enzymatic activity
  • Starch gelatinization and retrogradation

Performing a test on the Mixolab 2 is very easy - it involves four main steps:

  1. Fill the tank with water
  2. Configure the test
  3. Place the flour in the Mixolab 2
  4. Launch the test


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Measurements

Characteristic Curve and Measurements  

Protocol Standard – Chopin+

Many protocols can be used with the Mixolab 2.  The “Chopin+”  is the most common and is standardized at the international level.

1. Mixing Behavior

At constant temperature, the start of the test determines the water absorption capacity of the flours and measures the characteristics of dough during mixing (stability, development time, water absorption).

2. Protein Weakening

When dough temperature increases, consistency decreases. The intensity of this decrease depends on protein quality and resistance to temperature.

3. Starch Gelatinization

As from a certain temperature, the phenomena linked to starch gelatinization becomes dominant and an increase in consistency is then observed. The intensity of this increase depends on the quality of the starch and on the amylase activity.

4. Amylasic Activity

The value of consistency at the end of the temperature plateau depends considerably on the endogenous or added amylasic activity. The greater the decrease in consistency, the greater the amylasic activity.

5. Starch Retrogradation

As it cools down, starch retrogrades and product consistency increases. This can be related to the shelf life of the product (high retrogradation --> short shelf-life)

Profiler

The ‘‘Profiler’’ system allows products to be simply classified based on six quality criteria: water absorption, mixing, gluten, viscosity, amylase, and retrogradation.

It is a perfect tool and a new approach for the quality control of raw materials. It offers the possibility to create specific target profiles based on finished products quality to help better screen flours and detect under-performing flours.

The Simulator  

The Mixolab 2 has been equipped with the Simulator, a specific tool that allows you to obtain data in all points equivalent (values and units) to the Farinograph®.  This allows you to compare the data with partners or to have a first assessment of the wheat quality with a small sample size.

This Simulator consists of a specific protocol (Chopin S) and calculation algorithms (calibrations) that convert the Mixolab 2 curve into Farinograph® curves and values, in 30 minutes:

  • Absorption (in %) • Weakening (in FU) • Stability (in min)
  • Development time (in min) • MTI

The performance of the Simulator allows you to participate in Inter-laboratory Comparison campaigns either with the Farinograph® or with the Mixolab 2 (example with the Bipea circuit number 25).

Thanks to the “Chopin S calibration” option in the Mixolab 2 software, it is possible to adjust the Simulator in order to obtain the closest results to an existing Farinograph® unit.

Versatility

It is easy to create customized testing protocols for various other cereals, whole wheat flours or gluten free products, for example. It is possible to carry out testing protocols varying both the temperature (max: 90°C) and/or the mixing speed (max 250 rpm).

This versatility makes it possible to analyze doughs with various ingredients as well as complete formulas. Developing new recipes and following the quality of the dough from the production line has never been easier.


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Software

The operation of the Mixolab 2 is monitored by a dedicated, complete and intuitive software. It allows you to easily test parameters: select the protocol (Chopin S, Chopin +, for example), enter the name of the test, the humidity of the flour and the hydration, and launch the test. It is possible to carry out testing protocols varying both the temperature (max: 90°C) AND the mixing speed (max: 250 rpm), to mimic a resting phase.

The operation of the Mixolab 2 is monitored by a dedicated, complete and intuitive software. It allows you to easily test parameters: select the protocol (Chopin S, Chopin +, for example), enter the name of the test, the humidity of the flour and the hydration, and launch the test. It is possible to carry out testing protocols varying both the temperature (max: 90°C) AND the mixing speed (max: 250 rpm), to mimic a resting phase.

The operation of the Mixolab 2 is monitored by a dedicated, complete and intuitive software. It allows you to easily test parameters: select the protocol (Chopin S, Chopin +, for example), enter the name of the test, the humidity of the flour and the hydration, and launch the test. It is possible to carry out testing protocols varying both the temperature (max: 90°C) AND the mixing speed (max: 250 rpm), to mimic a resting phase.

The operation of the Mixolab 2 is monitored by a dedicated, complete and intuitive software. It allows you to easily test parameters: select the protocol (Chopin S, Chopin +, for example), enter the name of the test, the humidity of the flour and the hydration, and launch the test. It is possible to carry out testing protocols varying both the temperature (max: 90°C) AND the mixing speed (max: 250 rpm), to mimic a resting phase.

Test Preparation

Configure the test with the recommended settings.

Test Preparation

Configure the test with the recommended settings.

Test Preparation

Configure the test with the recommended settings.

Test Preparation

Configure the test with the recommended settings.

Blending Law

‘‘Blending law’’ function to create and save theoretical curves corresponding to blends of prior results.

  • Integrated ‘‘Control chart’’ menu for monitoring the instrument’s precision
  • Integrated videos providing instructional tutorials
  • Software available in 15 languages
  • ‘‘Additive effect’’ function to directly visualize the optimum amount of additive to use

Blending Law

‘‘Blending law’’ function to create and save theoretical curves corresponding to blends of prior results.

  • Integrated ‘‘Control chart’’ menu for monitoring the instrument’s precision
  • Integrated videos providing instructional tutorials
  • Software available in 15 languages
  • ‘‘Additive effect’’ function to directly visualize the optimum amount of additive to use

Blending Law

‘‘Blending law’’ function to create and save theoretical curves corresponding to blends of prior results.

  • Integrated ‘‘Control chart’’ menu for monitoring the instrument’s precision
  • Integrated videos providing instructional tutorials
  • Software available in 15 languages
  • ‘‘Additive effect’’ function to directly visualize the optimum amount of additive to use

Blending Law

‘‘Blending law’’ function to create and save theoretical curves corresponding to blends of prior results.

  • Integrated ‘‘Control chart’’ menu for monitoring the instrument’s precision
  • Integrated videos providing instructional tutorials
  • Software available in 15 languages
  • ‘‘Additive effect’’ function to directly visualize the optimum amount of additive to use

Results

Results are automatically calculated and are presented in three parts: 

  • The graph of the test shown in green, along with the specific values (C and gradient)
  • A table summarizing the characteristic points of the curve. It also displays the results of predictive formulas (shown below)
  • The profiler, a translation into six qualitative index measurements, shown in the graphical test result (shown below)

Results

Results are automatically calculated and are presented in three parts: 

  • The graph of the test shown in green, along with the specific values (C and gradient)
  • A table summarizing the characteristic points of the curve. It also displays the results of predictive formulas (shown below)
  • The profiler, a translation into six qualitative index measurements, shown in the graphical test result (shown below)

Results

Results are automatically calculated and are presented in three parts: 

  • The graph of the test shown in green, along with the specific values (C and gradient)
  • A table summarizing the characteristic points of the curve. It also displays the results of predictive formulas (shown below)
  • The profiler, a translation into six qualitative index measurements, shown in the graphical test result (shown below)

Results

Results are automatically calculated and are presented in three parts: 

  • The graph of the test shown in green, along with the specific values (C and gradient)
  • A table summarizing the characteristic points of the curve. It also displays the results of predictive formulas (shown below)
  • The profiler, a translation into six qualitative index measurements, shown in the graphical test result (shown below)

Compare Multiple Profiles

It is possible to compare up to 12 curves with the associated profiles.

Compare Multiple Profiles

It is possible to compare up to 12 curves with the associated profiles.

Test comparison
Test comparison
Test comparison
Test comparison

Compare Multiple Profiles

It is possible to compare up to 12 curves with the associated profiles.

Compare Multiple Profiles

It is possible to compare up to 12 curves with the associated profiles.

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Accessories

  • EM10 Multi-Compartment Oven
  • Dough Sample Kit
  • Flour Reference Sample
Mixolab 2 - Dough Analysis

Available Accessories

EM 10 Oven
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Specifications

Mixolab 2

Size 505mm L x 460mm W x 270mm H (20” x 18” x 11”)
Weight 33 kg (73 lbs)
Power 220/240 V 50- 60 Hz 1000 W
Fuse 5x20 T 10 A 250 V
Noise Level Less Than 70 dB
MiniPC Specifications - Windows 10 IOT
- Mixolab 2 Software (already installed)
Cooling System Chiller (recommended/not supplied) or Water Supply System
Data Export to USB Is Available
Software Languages Chinese, Croatian, Czech, English, French, German, Greek, Italian, Magyar, Polish, Portuguese, Russian, Romanian, Spanish, Turkish
Print Results By Connecting an External Printer to the MiniPC
Environmental Considerations - Indoor use
- Storage Temperature: -25°C to +55°C (-13°F to +131°F)
- Operating Temperature: 10°C to 30°C (50°F to 86°F)
- Cooling Circuit Water: Water Temperature 15°C and 20°C (59°F to 68°F)
- Power Voltage Variations: ±10%
Regulatory compliances - Degree of Pollution as per EN 61010: 2
- Installation Category as per EN 61010: II (surge category)
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