• Test the rheological properties of dough during kneading, mixing, and temperature variation, as well as the processing quality of starch and protein
Complete information on flour quality can be obtained in one experiment
Estimate the processing characteristics of dough during dough kneading, baking, and steaming
• Profile function: Clear and simple display of various quality indicators
• Powder analyzer function: The detection value of the powder analyzer
International standards: ICC 173, AACC 54-60.01, AFNOR V03-764, GOST P54498-2011, ISO 17718:2013

The mixed experimental apparatus is also very useful for the development of high fiber gluten free foods.

Principle and Characteristics:
A multifunctional instrument for measuring the rheological and enzymatic properties of wheat flour and other cereal powders. Measure the dough formed by mixing flour with water
The rheological properties of dough during heating, gelatinization, and cooling are equivalent to measuring the dough characteristics throughout the entire process of making flour into food,
Reflect the entire process of dough from raw to cooked.

The mixed experimental apparatus comprehensively, scientifically, and directly characterizes the quality of flour, and can also comprehensively evaluate other grain powders (rice, corn, etc.)
Rheological processing characteristics of oats, gluten powder, starch, feed, etc.

Comprehensive function: The influence of protein, starch, fat, and enzyme components on dough characteristics, as well as their interactions.
Widely applicable: Users can customize experimental protocols, suitable for detecting various grains, and can also directly detect dough obtained from production lines.

Index profile method:
Built in analysis software converts all parameter information displayed on the standard curve into six quality indicators:
Water absorption index, kneading index, gluten index, viscosity index, enzyme activity index, retrogradation index

Powder analyzer detection method:
Mixolab directly detects powder analyzer results: water absorption, formation time, stability, and weakening degree

The second-generation hybrid experimental apparatus is used for comprehensive quantitative analysis of grain quality: 1 Protein network structure; 2. Dianpink color; 3. Enzyme activity

High performance testing instruments developed through innovative technology

• Automatic temperature setting for dough bowl, precise and reliable
Dual material and bowl, made of aluminum/stainless steel alloy, sturdy and durable, easy to clean
The disassembly and assembly of the water tank is faster, more convenient, and easier to clean
Automatic water addition, higher efficiency, more accurate water addition (+/-0.02ml), can add water at different positions
All detection points (temperature and torque) of the Chopin+curve can be calibrated for higher detection accuracy

The analysis software has simple operation, comprehensive information, and intuitive interface

• Dough temperature resistance index, evaluating the dough's ability to withstand rising temperatures (a new indicator in addition to the traditional kneading and mixing index)
• Can establish new experimental protocols while varying temperature and speed
The "powder blending" function is used to theoretically predict the Mixolab curve after powder blending
The "additive effect" function allows for direct visualization of the effectiveness and optimal dosage of additives used
The "prediction formula" function automatically calculates and displays relevant prediction results based on the detection results, such as predicting bread volume
Built in 'Control Chart' menu to ensure device accuracy
Fully automatic testing, detecting the water absorption rate of flour in less than 8 minutes

Application:

The mixing experimental instrument can not only analyze flour and various grains, whole wheat flour, but also analyze the flour directly obtained from the production line
Group samples. Easy device detection and wide application range: soft wheat, hard wheat, barley, rye, rice, corn, quinoa
Cassava and so on. Users can develop their own additive formulas and evaluate additives such as gluten, protease, emulsifier, lipase, etc
The addition effect of cysteine and enzyme preparations with ingredients (salt and salt containing materials, sugar and lipid containing substances) can also be developed for prediction
Model to evaluate the baking effect of noodle food.
The mixed experimental apparatus is also very useful for the development of high fiber gluten free foods.