Description
MIXOLAB 2 FEATURES
- Complete dough rheology in a mixing, heating, and cooling cycle
- Test all types of sample flours – wheat – rice – corn – beans, and more
- Multiple built-in test protocols and calibrations
- Customizable protocols for different flours and baking processes
- Only a small sample size needed
- Easy to use and clean
- Fully automated testing
- Compliant with international standards: ISO 17718:2013, AACC 54-60-01, ICC 173-1, GOST R 54498-2011 and GOST R ISO 17718 – 2015
APPLICATIONS
Mixolab 2 can be used by bakers and millers for a wide range of use cases, including:
- Evaluate quality and regularity of flours for specific baking recipes and processes
- Assess the impact of enzymes
- Development and test of new recipes and formulations, such as whole grain and gluten-free products • Quantify dough properties for better quality control
- Optimize baking processes for throughput, cost, and quality
FOR MORE DETAILS VISIT KPM AT THE BELOW LINK:
Mixolab 2 Dough Analysis | KPM Analytics
