The CHOPIN Technologies Mixolab 2 is a universal dough characterizer that is used to evaluate the quality and baking performance of flours, and thus understand dough behavior.  

In a single test, Mixolab 2 provides a comprehensive picture of dough behavior during the baking process.

• Water absorption capacity – a key production parameter

• Mixing stability – indication of the compatibility of raw materials with industrial processing

• Initial resistance to heating – indication of resistance of gluten structure to heating; indication of volume increase during baking

• Change in viscosity during heating – indication of crumb structure, impacted by starch gelatinization

• Viscosity at high temperature – indication of product color, impacted by amylase activity

• Viscosity during cooling – indication of shelf life, impacted by starch retrogradation