Dough physical property measurement device Mixolab2
Easily measure the material properties of dough during mixing!
In a bread-making factory, the physical properties of the final product, such as volume and color, are important quality control parameters. These characteristics largely depend on the amount and functionality of proteins, starches, fibers, and enzymes that make up the majority of the flour. The Mixolab 2 is equipped with a unique function to evaluate the combined effects of these components during the mixing process, automatically assessing the rheological properties of the dough and predicting its behavior during the manufacturing process in heating and cooling cycles.
basic information
Size: L 505 X D 460 X H 270 (mm) Weight: 33kg Power Supply: 230V, 50/60Hz
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Model number/Brand name
Mixolab2
Applications/Examples of results
• Analysis of differences in wheat varieties • Analysis of various types of grain flour (bread wheat, durum, barley, rye, rice, corn, cassava, buckwheat, etc.) • Evaluation of the effects of additives (enzymes, gluten, emulsifiers, protease, lipase cysteine, amylase) and materials (salt, sugar, fats, etc.) • Evaluation of the impact of dietary fiber on physical properties • Evaluation of samples (dough) taken from the production line
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The auto-analyzer developed by the former Technicon Corporation, a global pioneer in continuous flow analysis devices, is still widely used in analytical laboratories around the world today. In Japan, it continues to operate as an essential device in national and public research institutes, testing laboratories, and corporate factories and testing facilities. Our company, BL Tech Co., Ltd., has inherited approximately 40 years of auto-analyzer business in Japan and is focusing on the development and manufacturing of optimal continuous flow analysis devices to meet the current hot demand.