Automated Dough Testing: Simple Solutions for
Complex Dough Behaviour
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.
Water absorption capacity
Key production parameter
Mixing stability
Indication of behaviour during kneading, influenced by the quantity and quality of proteins
Initial resistance to heating
Indication of volume increase during baking, influenced by the resistance of the gluten network to heat
Viscosity increases 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
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
- 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
BETTER CONTROL FOR PRODUCTION
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.
Complete Dough Behavior Analysis
Understand how dough behaves at each stage of production.
Improved Process Visibility
Monitor variables closely and adjust the process as needed.
Proactive Corrections
Identify and fix any unusual dough behaviour early.
Adjust Hydration
Fine-tune water levels based on dough consistency.
EASY-TO-USE SOFTWARE
Multiple Languages
Available in 15 languages for global accessibility.
Tutorial Videos
Instructional videos guide you through the software.
Customizable Testing Protocols
Easily adjust temperatures and mixing speeds to match new products and specific baking processes.
Automatic Control Charts
Generate control charts automatically for better method accuracy tracking.
Blending Law Tool
Predict results from different flour blends.
Built-in Formulas
Calculate bread volume and other important parameters.
INNOVATIVE PRODUCT PROFILER FOR WHITE FLOURS
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.
RAPID ALVEOGRAPH ESTIMATION AT GRAIN RECEPTION
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.