{"id":8479,"date":"2022-01-20T12:16:32","date_gmt":"2022-01-20T12:16:32","guid":{"rendered":"https:\/\/hel-lab-tech.gr\/product\/mixolab-2-chopin-technologies\/"},"modified":"2022-01-20T12:16:32","modified_gmt":"2022-01-20T10:16:32","slug":"mixolab-2-chopin-technologies","status":"publish","type":"product","link":"https:\/\/hel-lab-tech.gr\/en\/product\/mixolab-2-chopin-technologies\/","title":{"rendered":"MIXOLAB 2 CHOPIN TECHNOLOGIES"},"content":{"rendered":"<p>The Mixolab2 device measures dough characteristics during mixing, as well as the quality of the starch and protein.<br \/>\nIt is the essential tool that provides comprehensive information on flour characteristics and an indication of its expected behavior during kneading and baking.<br \/>\nThe device evaluates the dough\u2019s consistency during continuous mixing while gradually increasing the temperature.<br \/>\nWith a single test, we obtain a comprehensive analysis of the dough\u2019s behavior when cold (protein activity) and when heated (starch activity).<br \/>\nMixolab complies with ICC 173, AACC 54-60.01, and NF V03-765 standards.<br \/>\nFor more information, see the following: <a href=\"https:\/\/hel-lab-tech.gr\/wp-content\/uploads\/2022\/01\/05-MIXOLAB-2-CHOPIN-TECHNOLOGIES.pdf\" target=\"_blank\" rel=\"noopener\">file<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Mixolab2 device measures the characteristics of the dough during mixing<br \/>\nand the quality of the starch and protein.<br \/>\nIt is the essential tool that provides comprehensive information on the characteristics of<br \/>\nflours and an indication of their expected behavior during kneading and<br \/>\nbaking.<br \/>\nThe device evaluates the dough\u2019s 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).<\/p>\n<p>Mixolab complies with the ICC 173, AACC 54-60.01, and NF V03-765 standards<\/p>\n<p>The software enables the development<br \/>\nof various protocols and profiles for<br \/>\nresearch and simulation related to the production line.<br \/>\nWith the Simulator protocol, you can perform tests similar to those of<br \/>\nthe Farinograph, yielding comparable results.<br \/>\nYou can develop new recipes, check the effect of ingredients and<br \/>\nadditives, and identify alternative uses for flour that does not meet<br \/>\nthe required characteristics, based on its end use and the<br \/>\nproduction process (production line).<\/p>\n","protected":false},"featured_media":7971,"template":"","meta":[],"product_brand":[],"product_cat":[157],"product_tag":[],"class_list":["post-8479","product","type-product","status-publish","has-post-thumbnail","product_cat-rheological-testing","first","instock","shipping-taxable","product-type-simple"],"_links":{"self":[{"href":"https:\/\/hel-lab-tech.gr\/en\/wp-json\/wp\/v2\/product\/8479","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hel-lab-tech.gr\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/hel-lab-tech.gr\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hel-lab-tech.gr\/en\/wp-json\/wp\/v2\/media\/7971"}],"wp:attachment":[{"href":"https:\/\/hel-lab-tech.gr\/en\/wp-json\/wp\/v2\/media?parent=8479"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/hel-lab-tech.gr\/en\/wp-json\/wp\/v2\/product_brand?post=8479"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/hel-lab-tech.gr\/en\/wp-json\/wp\/v2\/product_cat?post=8479"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/hel-lab-tech.gr\/en\/wp-json\/wp\/v2\/product_tag?post=8479"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}