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: -
Simple, complete and intuitive software: -
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.
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