Mixolab2

Measures the characteristics of dough during mixing, as well as the quality of starch and protein

The Mixolab analyzes the characteristics of dough during mixing, as well as the quality of starch and protein.

Applications :

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 our blends optimization
Adaptation of flours for final uses through precise dosing of additives
Analysis of different flour mill streams
Assessing the impact of damaged starch

For Bakers
Verifying the conformity of delivered flours
Studying the rheological behavior of fiber-rich flours
Facilitates the elaboration of gluten-free products
Studying whole-wheat formulas

For All
Optimization of customer speci fications and quality control

Principle :

The Mixolab measures the consistency of a dough subjected to the dual constraints of mixing and increasing temperatures.
It analyzes the quality of protein and the starch using a 50 gram sample of the flour.

Link to youtube video, click here