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 speci fications 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.
A reliable, innovative and efficient device
Precise, automatic mixer temperature regulation (max: 90°C) Robust, easy to clean, dual component aluminium/stainless steel mixer Easy to remove water tank for simple, rapid cleaning Water added automatically, rapidly and very precisely (+/- 0.02 ml). Possibility to add water in different fractions (pump capacity: 75 ml) Full electronic calibration on all the measurement points on the Chopin+ curve (temperature & torque) for greater analysis precision
Simple, comprehensive and intuitive software
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