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Chopin

  

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 ours

Studying the rheological behavior of fiber-rich flours

Facilitates the elaboration of gluten-free products

Studying whole-wheat formulas


For All

Optimization of customer specifications and quality control


For more applications, you can read or download the Mixolab Application HandBook

here :

 

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.

Contact us for more information

Mixolab II.pdf

Handbook Mixolab II.pdf

Solutions for gluten free product

Handbook Mixolab II.pdf

Specialist in laboratory instruments for grain, feed and food analysis.

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MIXOLAB II