SDmatic 2

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).

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.