Model Mixolab 2 - Flour Quality Control Systems
Measures the characteristics of dough during mixing, as well as the quality of starch and protein. The Mixolab analyzes the characteristics of dough during mixing, as well as the quality of starch and protein.
The Mixolab measures the consistency of a dough subjected to the dual constraints of mixing and increasing temperatures.
It analyzes the quality of protein and the starch using a 50 gram sample of the flour.
Compliant with :
The Mixolab complies with the ICC 173, the AACC 54-60.01, AFNOR V03-764 and GOST P 54498-2011 standards for the determination of the rheological characteristics of flours and wholemeal.
A reliable, innovative and efficient device
Precise, automatic mixer temperature regulation (max: 90°C)
Robust, easy to clean, dual component aluminium/stainless steel mixer
Easy to remove water tank for simple, rapid cleaning
Water added automatically, rapidly and very precisely (+/- 0.02 ml). Possibility to add water in different fractions (pump capacity: 75 ml)
Full electronic calibration on all the measurement points on the Chopin+ curve (temperature & torque) for greater analysis precision
Simple, comprehensive and intuitive software