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Mixolab 2
  • Mixolab 2
  • Mixolab 2
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Mixolab 2

Contract price

The Mixolab 2 reliably measures the properties of the dough during mixing, as well as the quality of starch and protein. 

UPC:
EAN13:
Vendu par:
Unity Scientific GmbH
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Description

The Mixolab 2 reliably measures the properties of the dough during mixing, as well as the quality of starch and protein. With the Mixolab you can easily create customer-specific test protocols for the analysis of different types of grain, wholemeal flours or dough.

The standard "Chopin +" protocol analyzes:

  •     Behavior during mixing (hydration, development time, stability, etc.)
  •     Protein quality
  •     Gelatinization of starch
  •     Amylase activity
  •     Strength retrogradation

The integrated software measures each of the standard curve parameters and converts them into six qualitative parameters: absorption, mixture, gluten +, viscosity, amylase, retrogradation.

The simulator protocol represents a reconstituted Farinograph® curve and provides results that are fully comparable with those of the Farinograph® 

  •     Water absorption
  •     Development time
  •     stability
  •     weakening

APPLICATIONS

The Mixolab 2 is used in a variety of applications to characterize the dough and the quality characteristics of flour:

For Müller:

  •     Wheat inspection at the place of delivery
  •     Detection of pest infestation in wheat
  •     Optimization of wheat and flour mixtures
  •     Adjustment of flours for end use through precise dosing of additives
  •     Analysis of different mill flows
  •     Assess the effects of damaged starch

For all:

  •     Optimization of customer specifications and quality control

    For bakers:

  •     Checking the conformity of the flours supplied
  •     Investigation of the rheological behavior of fiber-rich flours
  •     Facilitates the production of gluten-free products
  •     Investigation of whole grain formulations
  •     Optimization of frozen dough formulations

For breeders:

  •     Facilitates the selection of wheat seed varieties

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