MIXOLAB 2 CHOPIN TECHNOLOGIES
The Mixolab2 device measures the characteristics of the dough during mixing
and the quality of the starch and protein.
It is the essential tool that provides comprehensive information on the characteristics of
flours and an indication of their expected behavior during kneading and
baking.
The device evaluates the dough’s consistency during continuous mixing while gradually increasing the temperature. With a single test, we obtain a comprehensive analysis of yeast behavior when it is cold (protein activity) and when it is heated (starch activity).
Mixolab complies with the ICC 173, AACC 54-60.01, and NF V03-765 standards
The software enables the development
of various protocols and profiles for
research and simulation related to the production line.
With the Simulator protocol, you can perform tests similar to those of
the Farinograph, yielding comparable results.
You can develop new recipes, check the effect of ingredients and
additives, and identify alternative uses for flour that does not meet
the required characteristics, based on its end use and the
production process (production line).
(+30) 2105732024
The Mixolab2 device measures dough characteristics during mixing, as well as the quality of the starch and protein.
It is the essential tool that provides comprehensive information on flour characteristics and an indication of its expected behavior during kneading and baking.
The device evaluates the dough’s consistency during continuous mixing while gradually increasing the temperature.
With a single test, we obtain a comprehensive analysis of the dough’s behavior when cold (protein activity) and when heated (starch activity).
Mixolab complies with ICC 173, AACC 54-60.01, and NF V03-765 standards.
For more information, see the following: file
Related Products
CHOPIN Albograph
CHOPIN Technologies offers solutions to
measure the consistency of a dough, its extensibility, and its
its elasticity as well as the
its performance during baking.
Use in the grain industry
For Grain Traders
For Flour Mills
- Ensure the purchase and sale of wheat and flour using international benchmarks.
- Check the quality of the grain upon delivery
- Select and record the grains according to their intended use
- Check the wheat for damage caused by insect infestation
- Optimization of wheat and flour blends
- You tailor the flour to its intended use by carefully adding additives and improvers
- Check the various flour samples
- Use in durum wheat (Triticum durum): semolina protocol (Standard UNI 10453)
For the Bakery Industry
- Ensure that the flour you receive is of the proper quality
- Try out new combinations
- Check the ingredients
Rheo F4 CHOPIN TECHNOLOGIES
The rheofermentometer allows for the assessment of flour maturation potential and yeast activity. It measures the growth of the dough during the proofing process. To do this, the device simultaneously records three curves:
- the rising of the dough
- the rate of CO2 diffusion and the amount produced
- the volume of CO2 trapped in the dough.
