Mixolab 2 Universal Dough Characterizer
Precision Dough Analysis: Automated Testing for Product Excellence
The CHOPIN Technologies Mixolab 2 is a universal dough characterizer that is used to evaluate the quality and baking performance of flours, and thus understand dough behavior.
In a single test, Mixolab 2 provides a comprehensive picture of dough behavior during the baking process.
- Water absorption capacity – a key production parameter
- Mixing stability – indication of the compatibility of raw materials with industrial processing
- Initial resistance to heating – indication of resistance of gluten structure to heating; indication of volume increase during baking
- Change in viscosity during heating – indication of crumb structure, impacted by starch gelatinization
- Viscosity at high temperature – indication of product color, impacted by amylase activity
- Viscosity during cooling – indication of shelf life, impacted by starch retrogradation
The Mixolab 2 simulates the constraints that the dough undergoes during the production process. By working on representative dough, the Mixolab 2 allows you to get as close as possible to the actual conditions of how the flour will be used in baked goods. The instrument measures the consistency of the dough and analyzes the quality of the protein and starch.
With the Mixolab 2, bakers and millers can check the quality and regularity of their flours, assess the impact of enzymes, develop new formulations, such as those rich in fiber or gluten-free, to ensure smooth production processes and quality of the finished products.
Features
- Complete dough rheology in a mixing, heating, and cooling cycle
- Fully automated testing for a complete assessment in 45 minutes
- Test all types of sample flours
- ~Wheat
- ~Rice
- ~Corn
- ~Beans
- ~and more
- Optional test protocol provides equivalent Farinograph® data (values and units), comparable with existing Farinograph® equipment, with a much smaller sample size.
- WIXO protocol for predicting alveograph results on small sample size
- Multiple built-in test protocols and calibrations
- Customizable protocols for different flours and baking processes
- Easy to use and clean - Only a small sample size needed
- Compliant with international standards: ISO 17718:2013, AACC 54-60-01, ICC 173-1, GOST R 54498-2011 and GOST R ISO 17718 – 2015
Benefits
- Provides a clear comprehensive overview of flour quality and dough properties
- Improves operators' productivity, repeatability and control thanks to the automated test and the comprehensive, and intuitive software
- Customize specifications according to your specific process
- Analyze dough with various ingredients as well as complete formulas
- Understand the dough behavior in the lab and at-line
- Use proven, industry-standard analysis for your testing procedures
Applications
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, etc.)
- 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
Lineup
How It Works
Better Control Throughout Production
Dough properties change throughout the production process, and measurements taken at critical steps provide objective data about behavior and quality. This information allows you to set-up control limits and better control processes, and improve quality at every step.
- Complete characterization of dough behavior at every step of the production process
- Better visibility of the process variables, allowing you to adjust the process accordingly
- Anticipate and correct an atypical behavior
- Correct the water hydration according to the stiffness (consistency) of the dough
Performing a test on the Mixolab 2 is very easy - it involves four main steps:
- Fill the tank with water
- Configure the test
- Place the flour in the Mixolab 2
- Launch the test
System Components
Measurements
Characteristic Curve and Measurements
Protocol Standard - CHOPIN+
Many protocols can be used with the Mixolab 2. The “CHOPIN+” protocol is the most common and is standardized at the international level.
Mixing Behavior: At constant temperature, the start of the test determines the water absorption capacity of the flours and measures the characteristics of dough during mixing (stability, development time, water absorption).
Protein Weakening: When dough temperature increases, consistency decreases. The intensity of this decrease depends on protein quality and resistance to temperature.
Starch Gelatinization: As from a certain temperature, the phenomena linked to starch gelatinization becomes dominant and an increase in consistency is then observed. The intensity of this increase depends on the quality of the starch and on the amylase activity.
Amylasic Activity: The value of consistency at the end of the temperature plateau depends considerably on the endogenous or added amylasic activity. The greater the decrease in consistency, the greater the amylasic activity.
Starch Retrogradation: As it cools down, starch retrogrades and product consistency increases. This can be related to the shelf life of the product (high retrogradation --> short shelf-life)
Farinograph® Test Protocol (CHOPIN S)
The Mixolab 2 is equipped with an optional test protocol that provides equivalent Farinograph® data (values and units). Data is comparable with those from existing Farinograph® equipment with a much smaller sample size. In 30 minutes using a specific test protocol and calibrations, the Farino protocol produces the following Farinograph® parameters:
If needed, fine adjustments can be made to further optimize the correlation between Mixolab 2 results and those from an existing Farinograph® instrument. Results from Mixolab 2 Farino protocol have been used in inter-laboratory studies with other Farinograph® instruments.
Versatility
It is easy to create customized testing protocols for various other cereals, whole wheat flours or gluten free products, for example. It is possible to carry out testing protocols varying both the temperature (max: 90°C) and/or the mixing speed (max 250 rpm).
This versatility makes it possible to analyze doughs with various ingredients as well as complete formulas. Developing new recipes and following the quality of the dough from the production line has never been easier.
Innovative Product Profiler
Developed with years of testing with a large database for white flours, the Mixolab 2 Profiler allows products to be classified based on six quality criteria: water absorption, mixing, gluten+, viscosity, amylase, and retrogradation.
It is a perfect tool for quality control of raw materials because you can create specific target profiles, based on finished products quality, to better screen and detect under-performing flours.
Software
Easy to Use Software
- Available in 15 languages
- Instructional tutorial videos
- EASILY customizable testing protocol – vary temperatures and mixing speeds to test baking scenarios
- Automatically monitor the instrument’s precision
- Blending law tool to predict the results from different flour blends
- Built-in formulas to calculate bread volume and other parameters
The operation of the Mixolab 2 is monitored by a dedicated, complete and intuitive software. It allows you to easily test parameters: select the protocol (Chopin S, Chopin +, for example), enter the name of the test, the humidity of the flour and the hydration, and launch the test. It is possible to carry out testing protocols varying both the temperature (max: 90°C) AND the mixing speed (max: 250 rpm), to mimic a resting phase.
The operation of the Mixolab 2 is monitored by a dedicated, complete and intuitive software. It allows you to easily test parameters: select the protocol (Chopin S, Chopin +, for example), enter the name of the test, the humidity of the flour and the hydration, and launch the test. It is possible to carry out testing protocols varying both the temperature (max: 90°C) AND the mixing speed (max: 250 rpm), to mimic a resting phase.
Test Preparation
Configure the test with the recommended settings.
Test Preparation
Configure the test with the recommended settings.
Blending Law
‘‘Blending law’’ function to create and save theoretical curves corresponding to blends of prior results.
- Integrated ‘‘Control chart’’ menu for monitoring the instrument’s precision
- ‘‘Additive effect’’ function to directly visualize the optimum amount of additive to use
Blending Law
‘‘Blending law’’ function to create and save theoretical curves corresponding to blends of prior results.
- Integrated ‘‘Control chart’’ menu for monitoring the instrument’s precision
- ‘‘Additive effect’’ function to directly visualize the optimum amount of additive to use
Results
Results are automatically calculated and are presented in three parts:
- The graph of the test shown in green, along with the specific values (C and gradient)
- A table summarizing the characteristic points of the curve. It also displays the results of predictive formulas (shown below)
- The profiler, a translation into six qualitative index measurements, shown in the graphical test result (shown below)
Results
Results are automatically calculated and are presented in three parts:
- The graph of the test shown in green, along with the specific values (C and gradient)
- A table summarizing the characteristic points of the curve. It also displays the results of predictive formulas (shown below)
- The profiler, a translation into six qualitative index measurements, shown in the graphical test result (shown below)
Compare Multiple Profiles
It is possible to compare up to 12 curves with the associated profiles.
Compare Multiple Profiles
It is possible to compare up to 12 curves with the associated profiles.
Accessories
- EM10 multi-compartment oven
- Dough sampling kit
- Flour reference sample
- Additional mixing bowl
- F250 or F500 cooler
Specifications
Resources
