REOLOGI · KPM ANALYTICS

Mixolab — komplett degreologi i ett enda test.

Mixolab simultaneously measures mechanical resistance and thermal behaviour in dough during mixing, heating and cooling. One protocol provides water absorption, gluten quality, fermentation stability, gelatinisation, amylase activity and starch retrogradation — decision support for bakeries, flour mills and recipe development in Sweden.

Ett test, sex egenskaper, ett kvalitetsbeslut.

The standard Chopin+ protocol heats a dough mixture from 30 °C to 90 °C and back under controlled mixing. The result is a curve with six clear index values describing the entire dough life cycle — from initial water absorption to finished crumb stability.

Mixolab is used internationally as a reference method (ICC 173, AACCI 54-60.01) and is suitable for routine control of incoming flour and recipe development for new blends, sourdoughs and gluten-free recipes.

Measures in one run

• Water absorption (C1) for correct recipe dosing
• Gluten quality and stability (C2) under mechanical stress
• Starch gelatinisation (C3) for baking properties
• Amylase activity (C4) controlling fermentation stability
• Starch retrogradation (C5) for shelf life and crumb structure
• Ready-made protocols for wheat, rye, gluten-free and premix