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Mixolab® System
The Mixolab System measures real-time dough behavior with regard to the dual constraint of kneading and temperature, which enables, in just one test to:
- analyze quality of the protein network
- analyze starch behaviour
- analyze enzymatic activity
The Mixolab System includes 3 functionalities:
The Mixolab Standard:
- Ideal research and development tool because it provides the comprehensive, itemized characterization of the flour (proteins, starch, enzymes…)
- ICC No.173 standardized method
The Mixolab Simulator:
- Quality control comparison tool because it enables you to continue trading with business partners still using traditional analytical methods (Farinographe®)
- Obtaining values equivalent to 5530/1 standard values
The Mixolab Profiler:
- Ideal tool for testing the quality of raw materials. You can monitor, select and improve flours in a simple, fully secure manner, according to their end use
Standards – protocols:
- The Mixolab Standard is ICC No.173-standardized.
- The Mixolab System enables a large number of personalized protocols to be created. Each of them enables you to schedule the different cycle temperatures, kneading speed, target torque etc.
Advantages:
- Full analysis in just one test
- Very easy to use thanks to PC-automated analysis and piloting.
- Numerous parameter setting possibilities.
- Correlation with existing methods (water absorption capacity, development time, stability, weakening).
- Possibility of integrating a world expert network.
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Contact us online or call 866-435-7897 to request a quote, discuss your application or arrange a product demonstration.
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