Productspecificaties
Features
- Intuitive automated testing for a complete assessment in 45 minutes
- Customizable testing protocols
- Unique & innovative – assesses dough as temperature increases and decreases
- Profiler system efficiently classifies dough based on comprehensive quality parameters
- Included Simulator protocol displays a reconstituted Farinograph® curve and provides fully comparable results
- WIXO protocol for predicting alveograph results on small sample size
- Compliant with ISO, AACC, ICC, CEN, AFNOR and GOST international standards
Benefits
- Provides a clear overview of the entire flour quality and the dough properties
- Design specifications according to your specific process
- Analyze doughs with various ingredients as well as complete formulas
- Understand the dough behavior at the lab and at line
- Improves operators’ productivity, repeatability and control thanks to the automated test and the comprehensive, and intuitive software
- Use proven, industry-standard analysis for your testing procedures
The Mixolab 2 provides solutions for many professionals in the cereal industry. Below are the most common applications. However, many other professionals use the Mixolab 2 for multiple applications: manufacturers of ingredients, leaveners, research centers, R&D labs, and more.
For All:
- Optimization of customer specifications and quality control
For Bakers:
- Verify the conformity of delivered flours
- Identify potential production issues in advance
- Study the rheological behavior of fiber-rich flours and whole-wheat formulas
- Facilitate the elaboration of gluten-free products
- Assess the impact of various additives and ingredients (salt, sugar, fat, …)
- Control the dough at-line (correct the water hydration according to the consistency of the dough, anticipate and correct an atypical behavior, have a better visibility of the process variables and adjust the process accordingly, have a complete characterization of an industrial process)
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 flour blends optimization
- Adaptation of flours for final uses through precise dosing of additives
- Analysis of different flour mill streams
- Assess the impact of damaged starch
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