Mixolab 2

UNIVERSAL DOUGH CHARACTERIZER

A Simple Tool To Quantify Complex Dough Behaviors

The physical properties of final baked products, such as volume and color,
are critical quality control parameters in a baking plant. These properties
depend to a large extent on the quantity and functionality of proteins, starch,
fibers and enzymes that make up a majority of the flours. Mixolab 2 has
a unique capability to assess the combined effect of these components
during the kneading process. Mixolab 2 automatically characterizes dough
rheological properties and predicts dough behavior during the production
process in a cycle of heating and cooling.
In a single test, Mixolab 2 provides a comprehensive picture of dough behavior
during the baking process. MIXOLAB 2 FEATURES
• Water absorption capacity – a key production parameter • Complete dough rheology in a
mixing, heating, and cooling cycle
• Mixing stability – Indication of behavior during kneading, influenced by the
quantity and quality of proteins • Test all types of sample flours

• Initial resistance to heating – Indication of volume increase during baking, - wheat

influenced by the resistance of the gluten network to heat - rice

• Viscosity increase during heating – indication of crumb structure, - corn

impacted by starch gelatinization - beans, and more

• Viscosity at high temperature – indication of product color, impacted • Multiple built-in test protocols
by amylase activity • Customizable protocols for
various dough compositions and
• Viscosity during cooling – indication of shelf life, impacted by starch baking processes
retrogradation
• Test on just 50g of flour
• Easy to use and clean
APPLICATIONS
• Fully automated testing
Mixolab 2 can be used by bakers and millers for a wide range of use cases,
• Compliant with international
including:
standards: ISO 17718:2013,
• Evaluate quality and regularity of flours for specific baking recipes and AACC 54-60-01, ICC 173-1, GOST
processes R 54498-2011 and GOST R ISO
17718 – 2015
• 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
 Mixolab 2
BETTER CONTROL FOR PRODUCTION
Dough properties change throughout the production process, and measurements taken at critical steps provide objective
data about behavior and quality. This information allows you to set-up control limits and better control processes, and
improve quality at every step.

• Complete characterization of dough Test Test Test

behavior at every step of the production

process
Mixing Bulk Mixing Divider
• Better visibility of the process variables,
allowing you to adjust the process
accordingly Test

• Anticipate and correct an atypical behavior Wrap Cooling

Test

Baking Proofing
• Correct the water hydration according to the Key: Test sample dough from production

stiffness (consistency) of the dough

EASY TO USE SOFTWARE

• Available in 15 languages
• Instructional tutorial videos
• EASILY customizable testing protocol – vary temperatures and mixing
speeds to adapt to new products and align with specific baking
processes
• Automatic creation of control charts for improved tracking of method
accuracy
• Blending law tool to predict the results from different flour blends Test Comparison with the Mixolab Software
• Built-in formulas to calculate bread volume and other parameters

INNOVATIVE PRODUCT PROFILER FOR WHITE FLOURS

Developed with years of testing with a large database for white flours, the Mixolab 2 Profiler allows products to be
classified based on six quality criteria: water absorption, mixing, gluten+, viscosity, amylase, and retrogradation.
It is a perfect tool for quality control of raw materials because
you can create specific target profiles to better detect and,
if necessary, correct under-performing flours.

DESCRIPTION
INDEX TYPE
(VALUES FROM 0-9)
ABSORPTION Ability of flour to absorb water
MIXING Stability of flour during kneading
GLUTEN+ Resistance of gluten to heat

VISCOSITY Dough viscosity during heating

Starch gel stability at high
AMYLASE temperature, strongly impacted
by amylase activity

RETROGRADATION Cooked product shelf life

Mixolab Profiler for Flour

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Mixolab 2
FARINOGRAPH® TEST PROTOCOL
The Mixolab 2 is equipped with a test protocol that provides equivalent Farinograph® data (values and units). Data is
comparable with those from existing Farinograph® equipment with a much smaller sample size.
In 30 minutes using a specific test protocol and prediction models, the Farino protocol produces the following
Farinograph® parameters:

• Absorption (in %) • Weakening (in FU) • Stability (in min)

• Development time (in min) • MTI

If needed, fine adjustments can be made to further optimize the correlation between Mixolab 2 results and those from an
existing Farinograph® instrument. Results from Mixolab 2 Farino protocol have been used in interlaboratory studies with
other Farinograph® instruments.

ABSORPTION 63.4%
DEVELOPMENT TIME 3.8 min
STABILITY 11.1 min

SOFTENING (FU) 45 FU
MTI (MIXING TOLERANCE INDEX) 51 FU

Farinograph Curve from Mixolab

RAPID ESTIMATION OF ALVEOGRAPH

AT GRAIN RECEPTION
In 8 minutes, with only 50 grams of ground wheat flour,
Mixolab 2 users can get a rapid and accurate estimation
of Alveograph results of wheat at the grain reception using
the Wixo protocol. The results were developped with a
model using more than 350 wheat samples, produced
over three harvest years, all analyzed using the Alveograph
reference method (ISO 27971-2023) along with the Wixo
protocol. The graph shows a typical curve obtained with
the Wixo protocol.

Example of a Curve Obtained with the Wixo Protocol

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ORDERING INFORMATION
The Mixolab 2 comes complete with a kneading machine, an integrated water tank and one mixing bowl with two mixing
blades. It is also furnished with a dedicated Mini PC (not furnished: keyboard, monitor, monitor connector cable, mouse).
Necessary hydraulic hoses to connect the Mixolab to the cold water supply are included, as well as a cleaning brush, a
filling hopper and an additional nozzle. The cooling system is not furnished.

ACCESSORIES
Part Number Description
MIX-315 Additional mixing bowl for improved throughput

MIX-320 Dough sampling kit for analyzing dough taken at

production line Cooler F250 Cooler F500
MIX-191 Flour reference sample for calibration control

MIX-1005 Mixolab 2 spare part kits

CHILLER 250W recirculating chiller for Mixolab or Alveograph series
CHILLER-F500 500W recirculating chiller for Mixolab or Alveograph series Dough sampling kit

Mixing Bowl Reference Flour

SPECIFICATIONS
Size 505mm L x 460mm W x 270mm H (20" x 18" x 11")
Weight 33 kg (73 lbs)
Power 220/240 V 50- 60 Hz 1000 W
Fuse 5x20 T 10 A 250 V
Noise level <70 dB
MiniPC specifications Windows 10 IOT
Mixolab 2 software already installed
Cooling system Chiller (recommended / not supplied) or water supply system
Data export to USB Is available
Software languages Chinese, Croatian, Czech, English, French, German, Greek, Italian, Magyar, Polish, Portuguese,
Russian, Romanian, Spanish, Turkish
Print results By connecting an external printer to the MiniPC
Environmental considerations Indoor use
Storage temperature: -25°C to +55°C (-13°F to +131°F)
Operating temperature:10°C to 30°C (50°F to 86°F)
Humidity: usage RH ≤ 85%
Cooling circuit water : Water temperature 15°C and 20°C. (59°F to 68°F)
Power voltage variations:< ± 10%
Regulatory compliances Degree of pollution as per EN 61010: 2
Installation category as per EN 61010: II (surge category)

COMPANION PRODUCTS
The TheiaVu® E-Series Offline Vision System is a great companion to Mixolab 2.
It measures physical properties such as size, volume, and color, as well as the internal fine
crumb structure of a baked product. When paired with Mixolab 2, bakers now have a complete
way to help them understand the impact of flour quality and process variations on the final
product quality, usually inspected with an inline vision inspection system.
TheiaVu® E-Series
Offline Vision System
KPM Analytics
36 Avenue Marc Sangnier l B3 l 92390 Villeneuve-la-Garenne France
Phone: +33 1 41 47 50 48
www.kpmanalytics.com l sales@kpmanalytics.com

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