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www.kpmanalytics.com/resources/categories/resource-center/introduction-to-the-mixolab-2

Introduction to the Mixolab 2 | Video

Introduction to the Mixolab 2. Home. Resource Center. Video Library. Introduction to the Mixolab 2. Compliant with international standards & loaded with many patented innovations, the Mixolab analyses dough behavior during mixing & heating.…
www.kpmanalytics.com/resources/categories/resource-center/mixolab-2-data-sheet

Mixolab 2 Data Sheet | Data Sheet

Mixolab 2 Data Sheet. Home. Resource Center. Product Resources. Mixolab 2 Data Sheet.…
www.kpmanalytics.com/resources/categories/resource-center/mixolab-2-applications-handbook

Mixolab 2 Applications Handbook | Application Note

Mixolab 2 Applications Handbook. Home. Resource Center. Product Resources. Mixolab 2 Applications Handbook. This document presents the main applications available for the Mixolab® at a given time.…
www.kpmanalytics.com/blog/simplifying-white-wheat-flour-quality-control-for-bakers

Simplifying White Wheat Flour Quality Control for Bakers

The Mixolab 2 CHOPIN+ Protocol is an internationally recognized standard protocol for testing white wheat flours.…
www.kpmanalytics.com/blog/reduce-your-reliance-on-costly-baking-trials-with-mixolab

Reduce Your Reliance on Costly Baking Trials with Mixolab

Mixolab 2. have been the industry standards for analyzing a flour’s mixing properties. And it’s true: Both the Farinograph® and Mixolab 2 are effective for assessing a flour’s water absorption capacity, development time, and dough stability.…
www.kpmanalytics.com/resources/categories/resource-center/richardson-milling-mixolab-2

Richardson Milling, Inc., Optimizes Milling Efficiency & Consistency with Mixolab 2 | Success Story

Optimizes Milling Efficiency & Consistency with Mixolab 2. Home. Resource Center. Success Stories. Richardson Milling, Inc. Optimizes Milling Efficiency & Consistency with Mixolab 2.…
www.kpmanalytics.com/products/functional-rheological/mixolab-2

Mixolab 2 Universal Dough Analysis including Farinograph® Values | KPM Analytics

Mixolab 2. Mixolab 2. Universal Dough Characterizer. Mixolab 2 is a universal dough characterizer that is used to evaluate the quality and baking performance of flours, and thus understand dough behavior.…
www.kpmanalytics.com/resources/categories/resource-center/puratos-serbia-pioneering-a-new-path-to-predict-final-product-quality

Puratos Serbia - Pioneering a New Path to Predict Final Product Quality | Success Story

“We began to perform Mixolab 2 trials in parallel with our baking trials, using the same ingredients in the mix and water content ratios.…
www.kpmanalytics.com/resources/categories/resource-center/webinar-excerpt-mixolab-advantages-vs-farinograph-for-gluten-free-flours

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

Webinar Excerpt - Mixolab Advantages vs Farinograph for Gluten-Free Flours. Home. Resource Center. Video Library. Webinar Excerpt - Mixolab Advantages vs Farinograph for Gluten-Free Flours.…
www.kpmanalytics.com/blog/commercial-bakers-analyze-your-flour-to-predict-bread-height

Commercial Bakers - Analyze Your Flour to Predict Bread Height

On the other hand, the Mixolab 2 test could perform the entire analysis process with a single test using a smaller flour sample size.…
www.kpmanalytics.com/resources/categories/resource-center/wooden-bakery-improves-miller-relationship-with-mixolab-2

Wooden Bakery Improves Miller Relationship with Mixolab 2 | Success Story

Wooden Bakery Improves Miller Relationship with Mixolab 2. Home. Resource Center. Success Stories. Wooden Bakery Improves Miller Relationship with Mixolab 2.…
www.kpmanalytics.com/resources/categories/resource-center/dominos-pizza-an-unwavering-commitment-to-quality

Domino’s Pizza: An Unwavering Commitment to Quality | Success Story

Mixolab 2. at the Heart of Quality at Domino's Pizza Commissaries. The Mixolab 2 has become the key analysis tool for pizza dough at Domino’s Pizza France and Netherlands.…
www.kpmanalytics.com/resources/categories/resource-center/how-to-conduct-a-test-with-the-mixolab-2

How to Conduct a Test With the Mixolab 2 | Video

How to Conduct a Test With the Mixolab 2. Home. Resource Center. Video Library. How to Conduct a Test With the Mixolab 2. 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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KPM Analytics

“Each flour delivery we receive from the miller includes a data sheet of values from the Mixolab 2, which we use to audit against our own analysis.…
www.kpmanalytics.com/blog/what-is-a-good-flour

What Is a Good Flour?

The Mixolab 2 is a “dough translator” that converts complex technical and scientific information into six simple quality indices, known as the internationally recognized CHOPIN+ protocol.…
www.kpmanalytics.com/sub-segments/wheat-rye-barley

Analysis of Wheat, Rye, & Barley | KPM Analytics

With the help of Mixolab 2, producers can develop product profiles on their recipes to ensure their products meet brand expectations for important dough properties. Flour. Dough. Water Absorption.…
www.kpmanalytics.com/products/functional-rheological/cd1-mill

CD1 Mill Test Mill for Rheology Testing Including Alveograph & Mixolab | KPM Analytics

It is the only mill compliant with the NF EN ISO 27971 standard for Alveograph testing, ensuring reliability in tests like Alveograph, Farinograph, Extensograph, and Mixolab.…
www.kpmanalytics.com/resources/categories/resource-center/how-wooden-bakery-keeps-their-promise-of-quality

How Wooden Bakery Keeps their Promise of Quality (Baking+Biscuit International) | Industry Publications

To cope with the latest struggles due to material availability, the use of flour and dough rheological technologies (including Mixolab 2) has helped the business manage flour quality.…
www.kpmanalytics.com/news-events/cfia-2025-in-rennes-france

CFIA 2025 in Rennes, France | KPM Analytics

Mixolab 2. : Anticipate dough behavior and ensure product consistency. •. QuikCheck™. : Fast measurement of moisture and specific weight for optimal management of your finished products. Schedule a meeting. to discuss with our experts. Event Details.…
www.kpmanalytics.com/news-events/jtic-2021-france

Meet Us at JTIC 2021 France | KPM Analytics

Measure dough characteristics during kneading as well as protein and starch quality: Mixolab 2 analyzer. Click. here. to arrange a meeting time with one of our experts. We are looking forward to seeing you!…
www.kpmanalytics.com/resources/categories/resource-center/pulse-flour-analysis-bakerpaper

Pulse Flour Analysis BAKERpaper | Application Note

This paper explores the functional properties of pulse flours, their impact on baking performance, and the tools available, like the Mixolab 2, to evaluate their quality and optimize formulations.…
www.kpmanalytics.com/resources/categories/resource-center/whole-wheat-discussion-bakerpedia-thought-leadership-video

Whole Wheat Discussion - BAKERpedia Thought Leadership Video | Video

Jayne Bock was live with Lena Bosc-Bierne, Food Applications & Products Manager at KPM Analytics, who presents KPM's reliable solutions to help bakers overcome challenges in whole-wheat products processing: Mixolab 2, Alveolab, Rheo F4.…
www.kpmanalytics.com/resources/categories/resource-center/answering-the-challenge-of-gluten-free-products-quality-control

Answering the Challenge of Gluten-Free Products Quality Control (part 1) | Video

Part 1 - 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 2. Share This: Video. linkedin. Copied! Related Resources. Knowledge Center.…
www.kpmanalytics.com/sub-segments/buns-rolls

Analysis of Buns & Rolls | KPM Analytics

Mixolab 2. or, after rolling by the. Alveolab. or. AlveoPC. It is also possible to individually measure the factors responsible for consistency: proteins (. NIR. ) and damaged starch (. SDmatic 2. ). Extensibility.…
www.kpmanalytics.com/sub-segments/pastries

Analysis of Croissants & Pastries | KPM Analytics

Mixolab 2. or, after rolling by the. Alveolab. or. AlveoPC. It is also possible to individually measure the factors responsible for consistency: proteins (. NIR. ) and damaged starch (. SDmatic 2. Extensibility.…
www.kpmanalytics.com/news-events/join-us-at-iba-munich-on-october-22-26-2023

Join Us at IBA – Munich on October 22-26, 2023 | KPM Analytics

Chopin Mixolab 2. Chopin SDmatic 2. Chopin Rheo F4. Unity® Scientific SpectraStar™. Process Sensors MCT460.…
www.kpmanalytics.com/news-events/ibie-2022-las-vegas

Join Us at IBIE 2022 in Las Vegas | KPM Analytics

CHOPIN Mixolab 2. Unity® Scientific SpectraStar™. Process Sensors MCT466-SF. Process Sensors QuikCheck. Share this: facebook. twitter. linkedin. linkedin. Copied! Related News & Events. View All News & Events. Sections. Solutions. About Us. Careers.…
www.kpmanalytics.com/news-events/iba-2025

See KPM at IBA, 18 - 22 May 2025 in Düsseldorf | KPM Analytics

CHOPIN Mixolab 2. CHOPIN SDmatic 2. CHOPIN Rheo F4. Unity® Scientific SpectraStar™. MCT569 Online Wash Down NIR Moisture & Oil/Fat Sensor.…
www.kpmanalytics.com/sub-segments/tortilla-flatbread

Analysis of Tortilla & Flatbreads | KPM Analytics

Mixolab 2. ) and a low level of starch damage (determined using the. SDmatic 2. ). Appearance. Tortillas may show cracks when folded, mainly on low-protein flours, as well as pillowing/bubbling problems.…
www.kpmanalytics.com/sub-segments/english-muffins

Analysis of English Muffins | KPM Analytics

Mixolab 2. This determines the ability of the dough to develop during fermentation, and to retain the CO2 produced, measured with the. Rheo F4. Color.…
www.kpmanalytics.com/sub-segments/baguettes-bread-sticks

Analysis of Baguettes & Bread Sticks | KPM Analytics

Mixolab 2. This determines the ability of the dough to develop during fermentation, and to retain the CO2 produced, measured with the. Rheo F4. Color. Baguettes are judged more or less appetizing by consumers according to their color.…
www.kpmanalytics.com/news-events/join-kpm-analytics-at-bakingtech-2022-in-chicago-il

Join KPM Analytics at BakingTECH 2022 in Chicago, IL | KPM Analytics

Pictured: CHOPIN Alveolab and Mixolab 2. Dough Analysis Technologies. Simulate how a delivery of flour will adapt to your specific baking process.…
www.kpmanalytics.com/sub-segments/pizza

Analysis Options for Pizza | KPM Analytics

It is very simple to measure water absorption directly using the Mixolab 2, and the Alveolab. A good estimate can be obtained by measuring starch damage (. SDmatic 2. ) and protein levels (NIR: SpectraStar™ XT-F. ). Stickiness.…
www.kpmanalytics.com/sub-segments/bagels

Analysis of Bagels | KPM Analytics

Mixolab 2. This determines the ability of the dough to develop during fermentation, and to retain the CO2 produced, measured with the. Rheo F4. Color. Baguettes are judged more or less appetizing by consumers according to their color.…
www.kpmanalytics.com/brands/chopin-technologies

CHOPIN Technologies | KPM Analytics

The Alveograph, Mixolab and SDmatic from CHOPIN Technologies quickly and effectively get you those vital measurements. Next. Other KPM Brands. Contact Us. Sections. Solutions. About Us. Careers. Resource Center. Distribution Network. KPM Academy.…
www.kpmanalytics.com/blog/water-absorption-capacity-of-flour

Water Absorption Capacity of Flour

Mixolab 2. or the. Consistograph. are 100% suitable for this task. Why do Different Flours Have Different Water Absorption Rates? Wheat flour is primarily made up of starch, protein, water, lipids and mineral material.…
www.kpmanalytics.com/sub-segments/bread-loaves

Analysis of Bread Loaves | KPM Analytics

Mixolab 2. This determines the ability of the dough to develop during fermentation, and to retain the CO2 produced, measured with the. Rheo F4. Color. Baguettes are judged more or less appetizing by consumers according to their color.…
www.kpmanalytics.com/resources/categories/resource-center/at-line-dough-analysis-closes-the-loop-on-quality-before-baking

At-Line Dough Analysis Closes the Loop on Quality Before Baking | Industry Publications

At-Line Dough Analysis Closes the Loop on Quality Before Baking. Home. Resource Center. Industry Publications. At-Line Dough Analysis Closes the Loop on Quality Before Baking. Dough quality is better defined by what the individual baker expects their dough…
www.kpmanalytics.com/blog/master-flour-and-dough-quality-with-3-core-analyses

Master Flour and Dough Quality With 3 Core Analyses

Mixolab 2 Universal Dough Characterizer. enables users to evaluate dough behavior. Mixolab 2 is the. only instrument. that simulates the constraints a dough undergoes from the mixing process through baking and provides expectations for product shelf life.…
www.kpmanalytics.com/news-events/kpm-analytics-receives-icc-approval-for-alveolab-r-adapted-hydration-protocol

KPM Analytics Receives ICC Approval for Alveolab® Adapted Hydration Protocol | KPM Analytics

Mixolab 2. universal dough characterizer (ICC 173-1). · The. SDmatic. starch damage analyzer (ICC 172). Learn more about Alveolab. and its additional protocols, including a new first-of-its-kind option to analyze whole wheat flour. About KPM Analytics.…
www.kpmanalytics.com/blog/addressing-production-pain-points-of-high-protein-products-with-instrumentation

Addressing Production Pain Points of High-Protein Products with Instrumentation

Bakers can use a universal dough character analyzer like the CHOPIN Technologies Mixolab 2 shown here to evaluate the quality and baking performance of flours, including high-protein formulations. Validation of the Baking Process.…