CHOPIN MIXOLAB 2

Measures the characteristics of dough during mixing, as well as the quality of starch and protein

CATEGORY Flour Quality Control Devices
BRAND CHOPIN Technologies
MADE IN FRANCE
WARRANTY 2 Years + 10 Years Spare Parts
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PRODUCT DETAILS

It is used to determine the protein structure and starch properties of flour or ground wheat in a single test. The "torque" applied by the dough kneaded between the two mixer blades in real time is Nm. measured as. Parameters such as dough development, quality of protein bonds, stability, elasticity, gelatinized temperature of starch, amylase activity, end product shelf life, change of dough resistance with the effect of additives can be analyzed. Mixolab 2 offers a removable water tank and new software features.

COMPREHENSIVE AND VERSATILE

Easily create customized testing protocols for various cereals, whole wheat flours or doughs sampled directly online.

  • The standard "Chopin +" protocol analyzes:
  1. Behavior during mixing (hydration, development time, stability, etc.)
  2. Protein quality
  3. Starch gelatinization
  4. Amylase activity
  5. Starch retrogradation

PROFILER

The integrated software measures each of the standard curve parameters and converts them into six qualitative indexes: absorption, mixing, Gluten+, viscosity, amylase, retrogradation.

MIXOLAB SIMULATOR

The Simulator protocol displays a reconstituted Farinograph® curve and gives results that are
fully comparable to those of the Farinograph®:

  • Water absorption
  • Development time
  • Stability
  • Weakening

NEW WIXO PROTOCOL

Get a prediction of alveographic results in 8 minutes!

PRINCIPLE

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.

APPLICATIONS

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
• Assessing the impact of damaged starch

 

For Bakers
• Verifying the conformity of delivered flours
• Studying the rheological behavior of fiber-rich flours
• Facilitates the elaboration of gluten-free products
• Studying whole-wheat formulas

For All
• Optimization of customer specifications and quality control

MORE

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

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