Mixolab: A Historical Perspective in Flour & Dough Characterization

Most flour analysis tools haven't changed much in decades. The Mixolab has.

What started as a niche Belgian instrument in the 1960s, known as the Petrinex, has become one of the most internationally standardized dough analysis platforms in the world.

This white paper covers the science, the history, and the future plans for the Mixolab Universal Flour & Dough Characterizer, a tool that gives millers and bakers a complete picture of flour quality: not just how dough mixes, but how its proteins behave in the oven, how its starch gelatinizes, and even how quickly it's likely to go stale.

For quality managers, R&D teams, and milling professionals looking to go beyond legacy tools, this white paper makes the case for why Mixolab is an addition to the analytical toolkit.