In a baking plant, the physical properties of baked products, like volume and colour, are very important for quality control. These properties mostly depend on the proteins, starch, fibers, and enzymes in the flour. Mixolab 2 can uniquely assess how these components work together during the kneading process. It automatically measures dough properties and predicts how the dough will behave during production by heating and cooling it.
In single test, Mixolab 2 gives a complete understanding of how the dough behaves throughout the baking process.
Key production parameter
Indication of behaviour during kneading, influenced by the quantity and quality of proteins
Indication of volume increase during baking, influenced by the resistance of the gluten network to heat
Indication of crumb structure, impacted by starch gelatinization
Indication of product color, impacted by amylase activity
Indication of shelf life, impacted by starch retrogradation
Dough properties change during production, and measuring them at key stages gives you clear data on behaviour and quality. This helps you set control limits, manage processes better, and improve quality at every step.
The Mixolab 2 Profiler, developed after years of testing with a large white flour database, classifies products based on six key quality criteria: water absorption, mixing, gluten+, viscosity, amylase, and retrogradation.
It’s an ideal tool for quality control of raw materials, allowing you to create specific target profiles to easily identify and correct any under-performing flours.
In just 8 minutes, using only 50 grams of ground wheat flour, Mixolab 2 can quickly and accurately estimate Alveograph results at the grain reception with the Wixo protocol. This model was developed using data from over 350 wheat samples collected across three harvest years. All samples were analyzed using the Alveograph reference method (ISO 27971-2023) along with the Wixo protocol. The graph shows a typical curve obtained from the Wixo protocol.