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The Mixolab System measures real-time dough behavior with regard to the dual constraint of kneading and temperature.
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The Mixolab2 measures the consistency and characteristics of a 50 gram sample of flour to make a dough which is then subjected to the dual constraints of mixing and increasing temperatures.

From this the software analyzes the quality of protein and the starch.

The Mixolab complies with ICC 173, the AACC 54-60.01, AFNOR V03-764 and GOST P 54498-2011 standards for the determination of the rheological characteristics of flours and wholemeal.

The Mixolab2 offers: