QA of Dough Mixing, Starch & Protein

Mixolab 2

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

The Mixolab 2 measures the consistency of a dough sample when subject to both mixing and a rise in temperature. It analyses the quality of proteins and starch from a 50g sample of flour. From this the software analyses the quality of protein and the starch.

An innovative, reliable and powerful device: -

  • Automatic and accurate mixer temperature regulation (maximum 90°C)
  • Dual-material aluminium / stainless steel mixer – robust and easy to clean
  • Rapid cleaning – easy to remove water tank
  • Automatic, rapid and precise water addition (±0.02mL)
  • Possibility to add water in different fractions (pump capacity 75mL)
  • Full electronic calibration on all the measurement points on the Chopin+ curve (temperature & torque) for greater analysis precision

Simple, complete and intuitive software: -

  • Temperature stability index, evaluating the dough resilience to increase in temperature (in addition to the tradition stability value during mixing)
  • Option to create protocols that vary both temperature (max 90°C) AND mixing speed (mx 250rpm) e.g. Reproduce a rest phase
  • “Blending Law” – function to create and save theoretical curves corresponding with researched blends.
  • “Additive Effect” – function to directly visualise the optimum amount of additive to use
  • Function creating automatic calculations at the end of the test, displaying the results of “predicted formulas” such as bread volume
  • Integrated “control card” menu to follow the precision of the equipment
  • Automatic test to determine flour hydration in less than 8 minutes
  • An automatic C1 test to determine the flour’s hydration potential in less than eight minutes
  • Results export in .csv or .xls file formats
  • Integrated videos providing instructional tutorials

The Mixolab 2 complies with ICC 173, the AACC 54-60.01, AFNOR V03-764 and GOST P 54498-2011 standards for the determination of the rheological characteristics of flours and wholemeal.

Specifications: -

  • Test time: 45 minutes
  • Operator time: 5 minutes
  • Dimensions: 460mm wide x 505mm deep x 270mm high
  • Weight: 33kg

Video Demonstration 


Technical Documents
Mixolab 2 Applications Handbook
Gluten Free: Analytical Solutions for the Development of High-Quality Gluten-Free Products
Quality Control for Cereals, Flours and Milling Products
Rice Application


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