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Mixolab 2 Brochure | Brochure

Mixolab 2 Datasheet

Mixolab Preventative Maintenance | Support Resource

The Mixolab Factory Preventative Maintenance service is an effective way for you to ensure your instrument is performing to factory standards, while producing the highest quality results.

Mixolab 2 - Dough Analysis | KPM Analytics

Automated analyzer used to measure the rheological characteristics of dough during mixing, as well as the quality of starch and protein. mixolab; mix o lab

In-Process Bakery Analysis: Why Mixolab 2 is the Perfect Tool to Reduce Waste | KPM Analytics

On the production runs, at each sampling, Mixolab 2 helps the baker to tell if the dough is suitable, and if not, corrective actions can be taken to solve this problem and avoid putting all or part of production in the trash.

Introduction to the Mixolab 2 | Video

Compliant with international standards & loaded with many patented innovations, the Mixolab analyses dough behavior during mixing & heating.

Get the Complete Story on Your Flour with Less Reliance on Costly Baking Trials | KPM Analytics

Here's how Mixolab 2 is helping bakeries develop protocols to streamline baking trials to save time and ingredients.

Mixolab 2 Applications Handbook | Application Note

Mixolab Applications Handbook

Webinar Excerpt - Mixolab Advantages vs Farinograph for Gluten-Free Flours | Video

Learn how the Mixolab 2 offers additional insights compared to the Farinograph.

How to Conduct a Test With the Mixolab 2 | Video

Learn how to prepare & run a test with the CHOPIN Mixolab 2 to measure the rheological characteristics of dough during mixing.

What is a Good Flour? | KPM Analytics

Rather than relying on traditional flour quality parameters, bakers now have a solution to test their incoming flour and simulate how a batch will behave for their specific baking process.

Answering the Challenge of Gluten-Free Products Quality Control | Video

This seminar will explore a unique protocol for testing all gluten-free products and create personalized methods to adapt to unique constraints, thanks to the Mixolab.

Grinder-CHOPIN | KPM Analytics

Laboratory grinder for rapid preparation of fine and homogeneous samples (all grain types-wheat, barley, rye, etc.) grinder chopin; grinder

Meet Us at JTIC 2021 France | KPM Analytics

Meet the KPM Analytics team at the JTIC event in Tours, France, November 23-24.

Puratos Serbia - Pioneering a New Path to Predict Final Product Quality | KPM Analytics

Using the Mixolab 2 universal dough characterizer, the Puratos Serbia team has developed a unique application to qualify each flour delivery for specific products in their database, significantly reducing baking trials.

Join Us at IBIE 2022 in Las Vegas | KPM Analytics

See the innovative solutions KPM offers to the International Baking Manufacturing community at IBIE 2022.

Pioneering a New Path to Predict Final Product Quality (Snack Food & Wholesale Bakery) | KPM Analytics

Puratos Serbia develops a unique product quality profiling application with Mixolab 2, saving time, efficiency, and costs

CHOPIN Technologies | KPM Analytics

With over a century of excellence, CHOPIN products have helped food manufacturers pioneer new methods for analyzing cereals, flours and their derivatives.

Quality Control Consideration Part 1 | KPM Analytics

What determines the "quality" of flour? Is it only protein % or should consider other parameters? This question is important because quality control often translates to "specifications."

Water Absorption Capacity of Flour | KPM Analytics

In practice, secondary processing needs flour with optimal and, above all, very consistent water absorption (i.e. the highest possible water absorption while allowing for the perfect functioning of production lines).

KPM Analytics Receives ICC Approval on SRC-CHOPIN 2 Analyzer | KPM Analytics

Master Flour & Dough Quality with 3 Core Analyses | KPM Analytics

How compositional, rheological, & functional technologies work together to provide the complete story on flour quality

Why is the Solvent Retention Capacity (SRC) Method Important? | KPM Analytics

Different types of baked goods require flours with differing properties and quality standards

Characterization of Wheat Flour Water Absorption Properties to Optimize Quality of Baked Goods Using SRC | KPM Analytics

Characterization of Wheat Flour Water Absorption Properties to Optimize Quality of Baked Goods Using SRC

Standardization | KPM Analytics

Imagine a world without standards: a buyer looking for wheat with 12% protein (and being aware that the analysis may vary) may require a seller to supply a batch of wheat with a protein level between 11.99% and 12.01%

Addressing Production Pain Points of High-Protein Products with Instrumentation | KPM Analytics

A dough characterizer offers universal & comprehensive analysis of dough behavior during mixing, the heating & cooling cycle, & at different mixing speeds.