The Mixolab Series is the latest in the lineage of internationally standardized flour and dough rheological analysis technologies. It simulates what happens when flour is mixed into a dough and is heated and cooled, allowing users to get as close as possible to how the flour will adapt to unique baking processes. The Mixolab Series measures the consistency of dough and analyzes the quality of the protein and starch.
- Description
- Additional information
Description
Mixolab Series
The Mixolab Series comprised of the Mixolab 200 and Mixolab 300—is the next generation in flour and dough quality analysis. Unlike other rheological instruments, it is a fully automated tool that simulates the baking process—mixing, heating, and cooling—to assess the functional interactions of starch, proteins, enzymes, and other components.
Meet the Challenges Facing Today’s Wheat-Flour-Bread Quality Control Process
The Mixolab Series is the latest in the lineage of internationally standardized flour and dough rheological analysis technologies. It simulates what happens when flour is mixed into a dough and is heated and cooled, allowing users to get as close as possible to how the flour will adapt to unique baking processes.
The Mixolab Series measures the consistency of dough and analyzes the quality of the protein and starch. With the Mixolab Series, bakers and millers can check the quality and regularity of their flours, assess the impact of enzymes, and develop new formulations such as those rich in fiber and gluten-free, to ensure smooth production processes and equality of finished products. And now, with Mixolab 300, users have the unique capability to turn their Mixolab into a simple lab or at-line instrument to analyze dough samples at various production stages, helping them make informed process decisions.
Benefits
- Provides a clear comprehensive overview of flour quality and dough properties.
- Improves operators’ productivity, repeatability and control thanks to the automated test and the comprehensive, and intuitive MixoPRO software.
- Customize specifications and protocols according to your specific process.
- Analyze dough with various ingredients as well as complete formulas (Mixolab 300 only).
Features
- Test all raw materials (wheat, rice, corn and more) and doughs (including batter and liquid doughs (Mixolab 300 only))
- Multiple built-in test protocols, with the capability to customize protocols for different flours and baking processes.
- Optional test protocol provides equivalent Farinograph® data (values and units) comparable with existing Farinograph® equipment but with a much smaller sample size.
- Seamless upgrade to the Mixolab 300 Flour & Dough Analyzer
- Compliant with international standards: ISO 17718:2013, AACC 54-60.01, ICC 173-1, GOST R54498-2011 and GOST R ISO 17718-2015.
Applications
The Mixolab Series provides solutions for many professionals in the cereal industry. Below are the most common applications. However, many other professionals use the Mixolab Series for multiple applications: leaveners, research centers, R&D labs, and more.
For Bakers:
- Verify the conformity of delivered flours and their performance.
- Test dough samples at-line to validate flour quality and process performance (Mixolab 300 only).
- 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, etc.).
For Ingredient Manufacturers:
- Study the impact of ingredients under real-world recipe and baking conditions
- Develop and validate new ingredient solutions (whole grain, gluten-free, etc.) quickly and objectively.
- Anticipate ingredient performance across different baking processes.
For Millers:
- Wheat testing at point of delivery.
- Detection of pest-infestation of wheat.
- Optimize wheat and flour blend.
- Adapt flours for customers through precise additive application.
- Compare products from different flour mill streams.
- Analyze impact of damaged starch.
For Recipe Research & Development:
- Simulate the entire baking process, helping facilitate product development and research.
- Apply objective data to manual touch and observation, helping instill stronger quality control standards.
Additional information
| Brands | KPM |
|---|
Reviews
There are no reviews yet.
Only logged in customers who have purchased this product may leave a review.