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CHOPIN Technologies
20 avenue Marcellin Berthelot92390 Villeneuve-la-Garenne France
2 [email protected] www.chopin.fr
Sales department Export department
Tél. : +33 1 41 47 50 48Fax. : +33 1 41 27 07 10
the ultimate solution for the consistency in baking industry
mixolabMeasuring the rheological characteristics of dough
l Minimise your production costs by selecting the right product and dose.
SELECTING AND DOSING ENzymES AND ADDITIvES
l Become an expert in using your CHOPIN Technologies equipment.
APPLICATIONS
The Mixolab measures the dough behavior submitted to the dual constraints of kneading and temperature stresses.
n measurement principle
The Mixolab measures, in real time, the torque produced by the dough between two blades. It shows :
Mixing behaviour (hydration, stability, etc...).
Protein quality.
Starch gelatinization.
Amylase activity.
Starch retrogradation.
Its integrated software displays the standard curve parameters and translate it into six qualitative indexes that can be easily used to define the specifications criteria:l Absorption Indexl Gluten+ Indexl Amylase Indexl Mixing Indexl Viscosity Indexl Retrogradation Index
1
2
3
4
5
Profiler
Technical characteristics
Power supply 220/240 V - 50/60 Hz
Watt 1000 W
Net weight 33 Kg
Dimensions (mm) W 460 x D 505 x H 270
Volume 0.06 m3
Ordering information :Code : 06201290 Name : Mixolab
SIMPLICITYFully automated test, easily removable mixing bowl, quick to clean.
VERSATILITYWorks equally well on flours and grinded products (eg : cereals). New protocols available (durum wheat, gluten, wheat bug, etc...). Standardized “Simulator” protocol for water absorption determination and measuring rheological characteristics during mixing.
FLEXIBILITYFully customisable protocol (temperature, mixing speed, water addition, rate of heating/cooling).
SAFETYSecure and insulated warming mixer bowl.
ADAPTABILITYCan be used for quality control as well as research & development. Customised protocols can be developed by the Applications Laboratory at CHOPIN Technologies.
n Benefits
n Fungal Amylase n Bacterial Amylase n maltogenic Amylase
Enzymes or additives sometimes need to be used to optimize the characteristics of a flour or compensate/correct a defect.
Thanks to the precision of its analysis, the Mixolab helps you define the solution and the optimal dosage to correct the problem.
Because every process is different, CHOPIN Technologies places at your disposal a team of experts to adapt your equipment to your activity, while preserving the confidentiality of your projects.
Based on your constraints and the particularities of your products, our Applications Laboratory advises you and guides you to the most appropriate solution for your needs.
To do this, our specialist technicians offer you three types of services :
l Adapt the analysis protocol to your process.
l A fully equipped laboratory at your disposal.
l A training centre to improve your expertise in CHOPIN Technologies equipment.
Flour only 1 dose flour only 2 doses flour only 4 doses flour only
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
s (°C
)
Cou
ple
(Nm
)
Temps (min)
0
10
20
30
40
50
60
70
80
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100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C
)
Cou
ple
(Nm
)
Temps (min)
Compliant
to standards
ICC 173/1
AACC 54-60-01
NF V03-765
NF V03-764
0
10
20
30
40
50
60
70
80
90
100
0,0
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2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C
)
Cou
ple
(Nm
)
Temps (min)
Absorption index Mixing index
Gluten+ index Viscosity
index A
myla
se
ind
ex
Retrogradation index
Min. index5-55-543
Max. index7-76-664
Target Profile
Mixolab Index
5-65-654
Tem
pera
ture
(°C
)
Tem
pera
ture
(°C
)
Tem
pera
ture
(°C
)
Time (minutes) Time (minutes) Time (minutes)
Torq
ue (N
m)
Torq
ue (N
m)
Torq
ue (N
m)
The mixolab Curve
1 2 3 4 5
C1
C2
C3
C4
C5
CHOPIN Technologies
20 avenue Marcellin Berthelot92390 Villeneuve-la-Garenne France
2 [email protected] www.chopin.fr
Sales department Export department
Tél. : +33 1 41 47 50 48Fax. : +33 1 41 27 07 10
the ultimate solution for the consistency in baking industry
mixolabMeasuring the rheological characteristics of dough
l Minimise your production costs by selecting the right product and dose.
SELECTING AND DOSING ENzymES AND ADDITIvES
l Become an expert in using your CHOPIN Technologies equipment.
APPLICATIONS
The Mixolab measures the dough behavior submitted to the dual constraints of kneading and temperature stresses.
n measurement principle
The Mixolab measures, in real time, the torque produced by the dough between two blades. It shows :
Mixing behaviour (hydration, stability, etc...).
Protein quality.
Starch gelatinization.
Amylase activity.
Starch retrogradation.
Its integrated software displays the standard curve parameters and translate it into six qualitative indexes that can be easily used to define the specifications criteria:l Absorption Indexl Gluten+ Indexl Amylase Indexl Mixing Indexl Viscosity Indexl Retrogradation Index
1
2
3
4
5
Profiler
Technical characteristics
Power supply 220/240 V - 50/60 Hz
Watt 1000 W
Net weight 33 Kg
Dimensions (mm) W 460 x D 505 x H 270
Volume 0.06 m3
Ordering information :Code : 06201290 Name : Mixolab
SIMPLICITYFully automated test, easily removable mixing bowl, quick to clean.
VERSATILITYWorks equally well on flours and grinded products (eg : cereals). New protocols available (durum wheat, gluten, wheat bug, etc...). Standardized “Simulator” protocol for water absorption determination and measuring rheological characteristics during mixing.
FLEXIBILITYFully customisable protocol (temperature, mixing speed, water addition, rate of heating/cooling).
SAFETYSecure and insulated warming mixer bowl.
ADAPTABILITYCan be used for quality control as well as research & development. Customised protocols can be developed by the Applications Laboratory at CHOPIN Technologies.
n Benefits
n Fungal Amylase n Bacterial Amylase n maltogenic Amylase
Enzymes or additives sometimes need to be used to optimize the characteristics of a flour or compensate/correct a defect.
Thanks to the precision of its analysis, the Mixolab helps you define the solution and the optimal dosage to correct the problem.
Because every process is different, CHOPIN Technologies places at your disposal a team of experts to adapt your equipment to your activity, while preserving the confidentiality of your projects.
Based on your constraints and the particularities of your products, our Applications Laboratory advises you and guides you to the most appropriate solution for your needs.
To do this, our specialist technicians offer you three types of services :
l Adapt the analysis protocol to your process.
l A fully equipped laboratory at your disposal.
l A training centre to improve your expertise in CHOPIN Technologies equipment.
Flour only 1 dose flour only 2 doses flour only 4 doses flour only
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
s (°C
)
Cou
ple
(Nm
)
Temps (min)
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C
)
Cou
ple
(Nm
)
Temps (min)
Compliant
to standards
ICC 173/1
AACC 54-60-01
NF V03-765
NF V03-764
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C
)
Cou
ple
(Nm
)
Temps (min)
Absorption index Mixing index
Gluten+ index Viscosity
index A
myla
se
ind
ex
Retrogradation index
Min. index5-55-543
Max. index7-76-664
Target Profile
Mixolab Index
5-65-654
Tem
pera
ture
(°C
)
Tem
pera
ture
(°C
)
Tem
pera
ture
(°C
)
Time (minutes) Time (minutes) Time (minutes)
Torq
ue (N
m)
Torq
ue (N
m)
Torq
ue (N
m)
The mixolab Curve
1 2 3 4 5
C1
C2
C3
C4
C5
l The Mixolab Profiler matches every user’s particular industrial process.
l Each production process requires a dedicated flour.
l Cakes – Softness prediction.l Cookies, biscuits – Diameter and the spread ratio prediction.
OPTImIzE SPECIFICATIONS AND QUALITy CONTROL
l The Mixolab goes further than classic analyses.
ANALySE yOUR RAW mATERIALS WHEN RECEIvED
l Baguette – Volume prediction.
ANTICIPATE THE CHARACTERISTICS OF THE END PRODUCT
l Find the best solution to increase the fibre content of your products.
l Answer to consumer demand and anticipate the production constraints.
TEST THE RHEOLOGICAL BEHAvIOUR OF HIGH-FIBRE FLOURS
DEvELOP GLUTEN-FREE PRODUCTS
l Ensure consistency in production quality by checking « on line ».
mEASURE DOUGH SAmPLES CHARACTERISTICS « ON LINE »
The Mixolab PROFILER shows an accurate image of flours based on their observed behaviour on the production line. The Mixolab Profiler is the ideal tool for elaborating the manufacturing profile of your finished product (biscuits, cakes, crackers, noodles, bread, rusks, brioches, pizza, buns…) and achieving the required result.
Every production is different and requires a dedicated flour to obtain the desired finished product. The Mixolab Profiler lets you create the link between the quality of the wheat and the quality of the finished product, for any given production process.
Products high in fibre are more and more consumed for their health beneficial effects.
Adding fibre greatly changes the rheological behaviour of dough.
Regardless of their type or granulometry, the Mixolab is a simple and efficient solution for developing products high in fibre.
The complete Mixolab test lets you predict the future behaviour of the flours.
The prediction models let you quickly work out values such as volume, hydration and other parameters.
The example, shows a set example of flour specifications for making cakes, cookies and biscuits.
With the Mixolab, non-compliant flours are clearly identified on the warming starch phase of the dough.
n Blue : the compliant flours.n Green : the non compliant flours.
The Mixolab can be used right at the production line thanks to an option that lets you directly incorporate the formed dough into the bowl.
This means you can instantly know the behaviour of every type of dough (production line control).
This method lets you accurately define the hydration target necessary to obtain a dough with the desired consistency.
The example shows the curves obtained by hydrating the dough to 68.9% (green curve); 69.2% (blue curve), 69.8% (pink curve).
Knowing that 0.1 Nm corresponds to a hydration discrepancy of 0.3 % allows the operator to adjust quickly (2 minute test) and accurately any variation in consistency in the industrial mixer.
The Mixolab also lets you predict the characteristics of a large number of products :
n Cookies - Biscuits : Diameter and spread ratio correlate significantly with the values C3 and C4 of the Mixolab test.
n Cakes : - Softness correlates significantly with the value C5. - Volume correlates significantly with the values C3, C4, C5.
In this example of five flours used in production, three work well and two do not bring an acceptable finished product. Analysis using regular tools does not disciminate these five samples.
Gluten-free products require complex formulations. The cereals used (maize, rice, buckwheat, etc...) lack of viscoelastic network to be as effective as a wheat gluten dough network.
The Mixolab makes it easy to fine tune gluten-free formulations and minimise the development time of this type of product.
l Visually display the action of your raw materials on dough consistency.
TEST COmPLETED FORmULAS
The composition of industrial products is often more complex than basic flour + water + salt + yeast. Adding ingredients considerably impacts the rheological behaviour of doughs (see example : effect of sugar).
The Mixolab responds easily to all constraints and lets you test formulas with sugar, egg powder, fat, etc...
Profils Mixolab:Sucre(Hydratation constante)
0,0
0,2
0,4
0,6
0,8
1,0
1,2
1,4
1,6
1,8
2,0
0 5 10 15 20 25 30 35 40 45
Temps (min)
Cou
ple
(Nm
)
0
10
20
30
40
50
60
70
80
90
100
Tem
péra
ture
(°C
)
Farine Farine + 2,5% sucre Farine + 5% sucre T°C pétrin T°C pâte
l Pan bread – Staling prediction.
The entire staling process is a long phenomenon. The last phase of the Mixolab test measures starch retrogradation, the main origin of staling in cereal products, and therefore lets you realistically and immediately work out the end product shelf life.
R² = 0,8621
6
7
8
9
10
11
12
13
14
15
16
6 7 8 9 10 11 12 13 14 15 16
Textu
romètr
e (Nm
)
Mixolab modèlisation (Nm)
Mixolab parameters Cakes Cookies Biscuits
Stability (Min) 7:00 - 10:00 <7:00 1:00 - 3:00
C2 (Nm) 0.35 - 0.45 0.45 - 0.55 0.35 - 0.45
C3 (Nm) < 1.5 > 2.3 > 2.5
C4 (Nm) < 1.4 > 2.3 N.D
C5 (Nm) < 2 > 3 N.D0,00
0,50
1,00
1,50
2,00
2,50
0 1 2 3 4 5 6 7 8 9 10
Co
up
le (
Nm
)
Temps (min)
1 n Reference profile is created based on an analysis of some 20 compliant flours.
2 n The delivered flour is checked.
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C
)
Cou
ple
(Nm
)
Temps (min)
Example :3 distinct flour profiles for pan bread for 3 different production processes.
Process 1 Process 2 Process 3
3 a n PROFIL IN :The flour matches the reference profile.
3 b n PROFIL OUT :The flour does not match the reference profile.
0
10
20
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40
50
60
70
80
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100
0,0
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1,0
1,5
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0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C)
Coup
le (N
m)
Temps (min)
hydratation adaptée
Ech 1 Ech 2 Ech 3 Ech 4 Ech 5 T°C bloc T°C pâte
Ech 1 Ech 2 Ech 3 Ech 4 Ech 5 T°C bowl T°C dough
Text
urom
eter
(Nm
)
Mixolab model (Nm)
Curves of two gluten-free flours
69.8 % 69.2 %68,9 %
Tem
pera
ture
(°C
)
Time (minutes)
Torq
ue (N
m)
Time (minutes)
Torq
ue (N
m)
Tem
pera
ture
(°C
)Te
mpe
ratu
re (°
C)
Time (minutes)
Time (minutes)Flour Flour + 2,5% sugar Flour + 5% sugar T°C bowl T°C dough
Torq
ue (N
m)
Torq
ue (N
m)
Mixolab Profiles: Sugar(Constant hydration)
0
10
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40
50
60
70
80
90
100
0,0
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1,0
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Tem
péra
ture
(°C)
Coup
le (N
m)
Temps (minutes)
Ech 08 2100 Ech 08 2108 T°C pétrin T°C pâte
Tem
pera
ture
(°C
)
Time (minutes)
Torq
ue (N
m)
T°C bowl Ech 08 2108Ech 08 2100 T°C dough
l The Mixolab Profiler matches every user’s particular industrial process.
l Each production process requires a dedicated flour.
l Cakes – Softness prediction.l Cookies, biscuits – Diameter and the spread ratio prediction.
OPTImIzE SPECIFICATIONS AND QUALITy CONTROL
l The Mixolab goes further than classic analyses.
ANALySE yOUR RAW mATERIALS WHEN RECEIvED
l Baguette – Volume prediction.
ANTICIPATE THE CHARACTERISTICS OF THE END PRODUCT
l Find the best solution to increase the fibre content of your products.
l Answer to consumer demand and anticipate the production constraints.
TEST THE RHEOLOGICAL BEHAvIOUR OF HIGH-FIBRE FLOURS
DEvELOP GLUTEN-FREE PRODUCTS
l Ensure consistency in production quality by checking « on line ».
mEASURE DOUGH SAmPLES CHARACTERISTICS « ON LINE »
The Mixolab PROFILER shows an accurate image of flours based on their observed behaviour on the production line. The Mixolab Profiler is the ideal tool for elaborating the manufacturing profile of your finished product (biscuits, cakes, crackers, noodles, bread, rusks, brioches, pizza, buns…) and achieving the required result.
Every production is different and requires a dedicated flour to obtain the desired finished product. The Mixolab Profiler lets you create the link between the quality of the wheat and the quality of the finished product, for any given production process.
Products high in fibre are more and more consumed for their health beneficial effects.
Adding fibre greatly changes the rheological behaviour of dough.
Regardless of their type or granulometry, the Mixolab is a simple and efficient solution for developing products high in fibre.
The complete Mixolab test lets you predict the future behaviour of the flours.
The prediction models let you quickly work out values such as volume, hydration and other parameters.
The example, shows a set example of flour specifications for making cakes, cookies and biscuits.
With the Mixolab, non-compliant flours are clearly identified on the warming starch phase of the dough.
n Blue : the compliant flours.n Green : the non compliant flours.
The Mixolab can be used right at the production line thanks to an option that lets you directly incorporate the formed dough into the bowl.
This means you can instantly know the behaviour of every type of dough (production line control).
This method lets you accurately define the hydration target necessary to obtain a dough with the desired consistency.
The example shows the curves obtained by hydrating the dough to 68.9% (green curve); 69.2% (blue curve), 69.8% (pink curve).
Knowing that 0.1 Nm corresponds to a hydration discrepancy of 0.3 % allows the operator to adjust quickly (2 minute test) and accurately any variation in consistency in the industrial mixer.
The Mixolab also lets you predict the characteristics of a large number of products :
n Cookies - Biscuits : Diameter and spread ratio correlate significantly with the values C3 and C4 of the Mixolab test.
n Cakes : - Softness correlates significantly with the value C5. - Volume correlates significantly with the values C3, C4, C5.
In this example of five flours used in production, three work well and two do not bring an acceptable finished product. Analysis using regular tools does not disciminate these five samples.
Gluten-free products require complex formulations. The cereals used (maize, rice, buckwheat, etc...) lack of viscoelastic network to be as effective as a wheat gluten dough network.
The Mixolab makes it easy to fine tune gluten-free formulations and minimise the development time of this type of product.
l Visually display the action of your raw materials on dough consistency.
TEST COmPLETED FORmULAS
The composition of industrial products is often more complex than basic flour + water + salt + yeast. Adding ingredients considerably impacts the rheological behaviour of doughs (see example : effect of sugar).
The Mixolab responds easily to all constraints and lets you test formulas with sugar, egg powder, fat, etc...
Profils Mixolab:Sucre(Hydratation constante)
0,0
0,2
0,4
0,6
0,8
1,0
1,2
1,4
1,6
1,8
2,0
0 5 10 15 20 25 30 35 40 45
Temps (min)
Cou
ple
(Nm
)
0
10
20
30
40
50
60
70
80
90
100
Tem
péra
ture
(°C
)
Farine Farine + 2,5% sucre Farine + 5% sucre T°C pétrin T°C pâte
l Pan bread – Staling prediction.
The entire staling process is a long phenomenon. The last phase of the Mixolab test measures starch retrogradation, the main origin of staling in cereal products, and therefore lets you realistically and immediately work out the end product shelf life.
R² = 0,8621
6
7
8
9
10
11
12
13
14
15
16
6 7 8 9 10 11 12 13 14 15 16
Textu
romètr
e (Nm
)
Mixolab modèlisation (Nm)
Mixolab parameters Cakes Cookies Biscuits
Stability (Min) 7:00 - 10:00 <7:00 1:00 - 3:00
C2 (Nm) 0.35 - 0.45 0.45 - 0.55 0.35 - 0.45
C3 (Nm) < 1.5 > 2.3 > 2.5
C4 (Nm) < 1.4 > 2.3 N.D
C5 (Nm) < 2 > 3 N.D0,00
0,50
1,00
1,50
2,00
2,50
0 1 2 3 4 5 6 7 8 9 10
Co
up
le (
Nm
)
Temps (min)
1 n Reference profile is created based on an analysis of some 20 compliant flours.
2 n The delivered flour is checked.
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C
)
Cou
ple
(Nm
)
Temps (min)
Example :3 distinct flour profiles for pan bread for 3 different production processes.
Process 1 Process 2 Process 3
3 a n PROFIL IN :The flour matches the reference profile.
3 b n PROFIL OUT :The flour does not match the reference profile.
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
3,0
0 5 10 15 20 25 30 35 40 45Te
mpé
ratu
re (°
C)
Coup
le (N
m)
Temps (min)
hydratation adaptée
Ech 1 Ech 2 Ech 3 Ech 4 Ech 5 T°C bloc T°C pâte
Ech 1 Ech 2 Ech 3 Ech 4 Ech 5 T°C bowl T°C dough
Text
urom
eter
(Nm
)
Mixolab model (Nm)
Curves of two gluten-free flours
69.8 % 69.2 %68,9 %
Tem
pera
ture
(°C
)
Time (minutes)
Torq
ue (N
m)
Time (minutes)
Torq
ue (N
m)
Tem
pera
ture
(°C
)Te
mpe
ratu
re (°
C)
Time (minutes)
Time (minutes)Flour Flour + 2,5% sugar Flour + 5% sugar T°C bowl T°C dough
Torq
ue (N
m)
Torq
ue (N
m)
Mixolab Profiles: Sugar(Constant hydration)
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C)
Coup
le (N
m)
Temps (minutes)
Ech 08 2100 Ech 08 2108 T°C pétrin T°C pâte
Tem
pera
ture
(°C
)
Time (minutes)
Torq
ue (N
m)
T°C bowl Ech 08 2108Ech 08 2100 T°C dough
l The Mixolab Profiler matches every user’s particular industrial process.
l Each production process requires a dedicated flour.
l Cakes – Softness prediction.l Cookies, biscuits – Diameter and the spread ratio prediction.
OPTImIzE SPECIFICATIONS AND QUALITy CONTROL
l The Mixolab goes further than classic analyses.
ANALySE yOUR RAW mATERIALS WHEN RECEIvED
l Baguette – Volume prediction.
ANTICIPATE THE CHARACTERISTICS OF THE END PRODUCT
l Find the best solution to increase the fibre content of your products.
l Answer to consumer demand and anticipate the production constraints.
TEST THE RHEOLOGICAL BEHAvIOUR OF HIGH-FIBRE FLOURS
DEvELOP GLUTEN-FREE PRODUCTS
l Ensure consistency in production quality by checking « on line ».
mEASURE DOUGH SAmPLES CHARACTERISTICS « ON LINE »
The Mixolab PROFILER shows an accurate image of flours based on their observed behaviour on the production line. The Mixolab Profiler is the ideal tool for elaborating the manufacturing profile of your finished product (biscuits, cakes, crackers, noodles, bread, rusks, brioches, pizza, buns…) and achieving the required result.
Every production is different and requires a dedicated flour to obtain the desired finished product. The Mixolab Profiler lets you create the link between the quality of the wheat and the quality of the finished product, for any given production process.
Products high in fibre are more and more consumed for their health beneficial effects.
Adding fibre greatly changes the rheological behaviour of dough.
Regardless of their type or granulometry, the Mixolab is a simple and efficient solution for developing products high in fibre.
The complete Mixolab test lets you predict the future behaviour of the flours.
The prediction models let you quickly work out values such as volume, hydration and other parameters.
The example, shows a set example of flour specifications for making cakes, cookies and biscuits.
With the Mixolab, non-compliant flours are clearly identified on the warming starch phase of the dough.
n Blue : the compliant flours.n Green : the non compliant flours.
The Mixolab can be used right at the production line thanks to an option that lets you directly incorporate the formed dough into the bowl.
This means you can instantly know the behaviour of every type of dough (production line control).
This method lets you accurately define the hydration target necessary to obtain a dough with the desired consistency.
The example shows the curves obtained by hydrating the dough to 68.9% (green curve); 69.2% (blue curve), 69.8% (pink curve).
Knowing that 0.1 Nm corresponds to a hydration discrepancy of 0.3 % allows the operator to adjust quickly (2 minute test) and accurately any variation in consistency in the industrial mixer.
The Mixolab also lets you predict the characteristics of a large number of products :
n Cookies - Biscuits : Diameter and spread ratio correlate significantly with the values C3 and C4 of the Mixolab test.
n Cakes : - Softness correlates significantly with the value C5. - Volume correlates significantly with the values C3, C4, C5.
In this example of five flours used in production, three work well and two do not bring an acceptable finished product. Analysis using regular tools does not disciminate these five samples.
Gluten-free products require complex formulations. The cereals used (maize, rice, buckwheat, etc...) lack of viscoelastic network to be as effective as a wheat gluten dough network.
The Mixolab makes it easy to fine tune gluten-free formulations and minimise the development time of this type of product.
l Visually display the action of your raw materials on dough consistency.
TEST COmPLETED FORmULAS
The composition of industrial products is often more complex than basic flour + water + salt + yeast. Adding ingredients considerably impacts the rheological behaviour of doughs (see example : effect of sugar).
The Mixolab responds easily to all constraints and lets you test formulas with sugar, egg powder, fat, etc...
Profils Mixolab:Sucre(Hydratation constante)
0,0
0,2
0,4
0,6
0,8
1,0
1,2
1,4
1,6
1,8
2,0
0 5 10 15 20 25 30 35 40 45
Temps (min)
Cou
ple
(Nm
)
0
10
20
30
40
50
60
70
80
90
100
Tem
péra
ture
(°C
)
Farine Farine + 2,5% sucre Farine + 5% sucre T°C pétrin T°C pâte
l Pan bread – Staling prediction.
The entire staling process is a long phenomenon. The last phase of the Mixolab test measures starch retrogradation, the main origin of staling in cereal products, and therefore lets you realistically and immediately work out the end product shelf life.
R² = 0,8621
6
7
8
9
10
11
12
13
14
15
16
6 7 8 9 10 11 12 13 14 15 16
Textu
romètr
e (Nm
)
Mixolab modèlisation (Nm)
Mixolab parameters Cakes Cookies Biscuits
Stability (Min) 7:00 - 10:00 <7:00 1:00 - 3:00
C2 (Nm) 0.35 - 0.45 0.45 - 0.55 0.35 - 0.45
C3 (Nm) < 1.5 > 2.3 > 2.5
C4 (Nm) < 1.4 > 2.3 N.D
C5 (Nm) < 2 > 3 N.D0,00
0,50
1,00
1,50
2,00
2,50
0 1 2 3 4 5 6 7 8 9 10
Co
up
le (
Nm
)
Temps (min)
1 n Reference profile is created based on an analysis of some 20 compliant flours.
2 n The delivered flour is checked.
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C
)
Cou
ple
(Nm
)
Temps (min)
Example :3 distinct flour profiles for pan bread for 3 different production processes.
Process 1 Process 2 Process 3
3 a n PROFIL IN :The flour matches the reference profile.
3 b n PROFIL OUT :The flour does not match the reference profile.
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
3,0
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C)
Coup
le (N
m)
Temps (min)
hydratation adaptée
Ech 1 Ech 2 Ech 3 Ech 4 Ech 5 T°C bloc T°C pâte
Ech 1 Ech 2 Ech 3 Ech 4 Ech 5 T°C bowl T°C dough
Text
urom
eter
(Nm
)
Mixolab model (Nm)
Curves of two gluten-free flours
69.8 % 69.2 %68,9 %
Tem
pera
ture
(°C
)
Time (minutes)
Torq
ue (N
m)
Time (minutes)
Torq
ue (N
m)
Tem
pera
ture
(°C
)Te
mpe
ratu
re (°
C)
Time (minutes)
Time (minutes)Flour Flour + 2,5% sugar Flour + 5% sugar T°C bowl T°C dough
Torq
ue (N
m)
Torq
ue (N
m)
Mixolab Profiles: Sugar(Constant hydration)
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C)
Coup
le (N
m)
Temps (minutes)
Ech 08 2100 Ech 08 2108 T°C pétrin T°C pâteTe
mpe
ratu
re (°
C)
Time (minutes)
Torq
ue (N
m)
T°C bowl Ech 08 2108Ech 08 2100 T°C dough
l The Mixolab Profiler matches every user’s particular industrial process.
l Each production process requires a dedicated flour.
l Cakes – Softness prediction.l Cookies, biscuits – Diameter and the spread ratio prediction.
OPTImIzE SPECIFICATIONS AND QUALITy CONTROL
l The Mixolab goes further than classic analyses.
ANALySE yOUR RAW mATERIALS WHEN RECEIvED
l Baguette – Volume prediction.
ANTICIPATE THE CHARACTERISTICS OF THE END PRODUCT
l Find the best solution to increase the fibre content of your products.
l Answer to consumer demand and anticipate the production constraints.
TEST THE RHEOLOGICAL BEHAvIOUR OF HIGH-FIBRE FLOURS
DEvELOP GLUTEN-FREE PRODUCTS
l Ensure consistency in production quality by checking « on line ».
mEASURE DOUGH SAmPLES CHARACTERISTICS « ON LINE »
The Mixolab PROFILER shows an accurate image of flours based on their observed behaviour on the production line. The Mixolab Profiler is the ideal tool for elaborating the manufacturing profile of your finished product (biscuits, cakes, crackers, noodles, bread, rusks, brioches, pizza, buns…) and achieving the required result.
Every production is different and requires a dedicated flour to obtain the desired finished product. The Mixolab Profiler lets you create the link between the quality of the wheat and the quality of the finished product, for any given production process.
Products high in fibre are more and more consumed for their health beneficial effects.
Adding fibre greatly changes the rheological behaviour of dough.
Regardless of their type or granulometry, the Mixolab is a simple and efficient solution for developing products high in fibre.
The complete Mixolab test lets you predict the future behaviour of the flours.
The prediction models let you quickly work out values such as volume, hydration and other parameters.
The example, shows a set example of flour specifications for making cakes, cookies and biscuits.
With the Mixolab, non-compliant flours are clearly identified on the warming starch phase of the dough.
n Blue : the compliant flours.n Green : the non compliant flours.
The Mixolab can be used right at the production line thanks to an option that lets you directly incorporate the formed dough into the bowl.
This means you can instantly know the behaviour of every type of dough (production line control).
This method lets you accurately define the hydration target necessary to obtain a dough with the desired consistency.
The example shows the curves obtained by hydrating the dough to 68.9% (green curve); 69.2% (blue curve), 69.8% (pink curve).
Knowing that 0.1 Nm corresponds to a hydration discrepancy of 0.3 % allows the operator to adjust quickly (2 minute test) and accurately any variation in consistency in the industrial mixer.
The Mixolab also lets you predict the characteristics of a large number of products :
n Cookies - Biscuits : Diameter and spread ratio correlate significantly with the values C3 and C4 of the Mixolab test.
n Cakes : - Softness correlates significantly with the value C5. - Volume correlates significantly with the values C3, C4, C5.
In this example of five flours used in production, three work well and two do not bring an acceptable finished product. Analysis using regular tools does not disciminate these five samples.
Gluten-free products require complex formulations. The cereals used (maize, rice, buckwheat, etc...) lack of viscoelastic network to be as effective as a wheat gluten dough network.
The Mixolab makes it easy to fine tune gluten-free formulations and minimise the development time of this type of product.
l Visually display the action of your raw materials on dough consistency.
TEST COmPLETED FORmULAS
The composition of industrial products is often more complex than basic flour + water + salt + yeast. Adding ingredients considerably impacts the rheological behaviour of doughs (see example : effect of sugar).
The Mixolab responds easily to all constraints and lets you test formulas with sugar, egg powder, fat, etc...
Profils Mixolab:Sucre(Hydratation constante)
0,0
0,2
0,4
0,6
0,8
1,0
1,2
1,4
1,6
1,8
2,0
0 5 10 15 20 25 30 35 40 45
Temps (min)
Cou
ple
(Nm
)
0
10
20
30
40
50
60
70
80
90
100
Tem
péra
ture
(°C
)
Farine Farine + 2,5% sucre Farine + 5% sucre T°C pétrin T°C pâte
l Pan bread – Staling prediction.
The entire staling process is a long phenomenon. The last phase of the Mixolab test measures starch retrogradation, the main origin of staling in cereal products, and therefore lets you realistically and immediately work out the end product shelf life.
R² = 0,8621
6
7
8
9
10
11
12
13
14
15
16
6 7 8 9 10 11 12 13 14 15 16
Textu
romètr
e (Nm
)
Mixolab modèlisation (Nm)
Mixolab parameters Cakes Cookies Biscuits
Stability (Min) 7:00 - 10:00 <7:00 1:00 - 3:00
C2 (Nm) 0.35 - 0.45 0.45 - 0.55 0.35 - 0.45
C3 (Nm) < 1.5 > 2.3 > 2.5
C4 (Nm) < 1.4 > 2.3 N.D
C5 (Nm) < 2 > 3 N.D0,00
0,50
1,00
1,50
2,00
2,50
0 1 2 3 4 5 6 7 8 9 10
Co
up
le (
Nm
)
Temps (min)
1 n Reference profile is created based on an analysis of some 20 compliant flours.
2 n The delivered flour is checked.
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C
)
Cou
ple
(Nm
)
Temps (min)
Example :3 distinct flour profiles for pan bread for 3 different production processes.
Process 1 Process 2 Process 3
3 a n PROFIL IN :The flour matches the reference profile.
3 b n PROFIL OUT :The flour does not match the reference profile.
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
3,0
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C)
Coup
le (N
m)
Temps (min)
hydratation adaptée
Ech 1 Ech 2 Ech 3 Ech 4 Ech 5 T°C bloc T°C pâte
Ech 1 Ech 2 Ech 3 Ech 4 Ech 5 T°C bowl T°C dough
Text
urom
eter
(Nm
)
Mixolab model (Nm)
Curves of two gluten-free flours
69.8 % 69.2 %68,9 %
Tem
pera
ture
(°C
)
Time (minutes)
Torq
ue (N
m)
Time (minutes)
Torq
ue (N
m)
Tem
pera
ture
(°C
)Te
mpe
ratu
re (°
C)
Time (minutes)
Time (minutes)Flour Flour + 2,5% sugar Flour + 5% sugar T°C bowl T°C dough
Torq
ue (N
m)
Torq
ue (N
m)
Mixolab Profiles: Sugar(Constant hydration)
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C)
Coup
le (N
m)
Temps (minutes)
Ech 08 2100 Ech 08 2108 T°C pétrin T°C pâte
Tem
pera
ture
(°C
)
Time (minutes)
Torq
ue (N
m)
T°C bowl Ech 08 2108Ech 08 2100 T°C dough
CHOPIN Technologies
20 avenue Marcellin Berthelot92390 Villeneuve-la-Garenne France
2 [email protected] www.chopin.fr
Sales department Export department
Tél. : +33 1 41 47 50 48Fax. : +33 1 41 27 07 10
the ultimate solution for the consistency in baking industry
mixolabMeasuring the rheological characteristics of dough
l Minimise your production costs by selecting the right product and dose.
SELECTING AND DOSING ENzymES AND ADDITIvES
l Become an expert in using your CHOPIN Technologies equipment.
APPLICATIONS
The Mixolab measures the dough behavior submitted to the dual constraints of kneading and temperature stresses.
n measurement principle
The Mixolab measures, in real time, the torque produced by the dough between two blades. It shows :
Mixing behaviour (hydration, stability, etc...).
Protein quality.
Starch gelatinization.
Amylase activity.
Starch retrogradation.
Its integrated software displays the standard curve parameters and translate it into six qualitative indexes that can be easily used to define the specifications criteria:l Absorption Indexl Gluten+ Indexl Amylase Indexl Mixing Indexl Viscosity Indexl Retrogradation Index
1
2
3
4
5
Profiler
Technical characteristics
Power supply 220/240 V - 50/60 Hz
Watt 1000 W
Net weight 33 Kg
Dimensions (mm) W 460 x D 505 x H 270
Volume 0.06 m3
Ordering information :Code : 06201290 Name : Mixolab
SIMPLICITYFully automated test, easily removable mixing bowl, quick to clean.
VERSATILITYWorks equally well on flours and grinded products (eg : cereals). New protocols available (durum wheat, gluten, wheat bug, etc...). Standardized “Simulator” protocol for water absorption determination and measuring rheological characteristics during mixing.
FLEXIBILITYFully customisable protocol (temperature, mixing speed, water addition, rate of heating/cooling).
SAFETYSecure and insulated warming mixer bowl.
ADAPTABILITYCan be used for quality control as well as research & development. Customised protocols can be developed by the Applications Laboratory at CHOPIN Technologies.
n Benefits
n Fungal Amylase n Bacterial Amylase n maltogenic Amylase
Enzymes or additives sometimes need to be used to optimize the characteristics of a flour or compensate/correct a defect.
Thanks to the precision of its analysis, the Mixolab helps you define the solution and the optimal dosage to correct the problem.
Because every process is different, CHOPIN Technologies places at your disposal a team of experts to adapt your equipment to your activity, while preserving the confidentiality of your projects.
Based on your constraints and the particularities of your products, our Applications Laboratory advises you and guides you to the most appropriate solution for your needs.
To do this, our specialist technicians offer you three types of services :
l Adapt the analysis protocol to your process.
l A fully equipped laboratory at your disposal.
l A training centre to improve your expertise in CHOPIN Technologies equipment.
Flour only 1 dose flour only 2 doses flour only 4 doses flour only
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
s (°C
)
Cou
ple
(Nm
)
Temps (min)
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C
)
Cou
ple
(Nm
)
Temps (min)
Compliant
to standards
ICC 173/1
AACC 54-60-01
NF V03-765
NF V03-764
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C
)
Cou
ple
(Nm
)
Temps (min)
Absorption index Mixing index
Gluten+ index Viscosity
index A
myla
se
ind
ex
Retrogradation index
Min. index5-55-543
Max. index7-76-664
Target Profile
Mixolab Index
5-65-654
Tem
pera
ture
(°C
)
Tem
pera
ture
(°C
)
Tem
pera
ture
(°C
)
Time (minutes) Time (minutes) Time (minutes)
Torq
ue (N
m)
Torq
ue (N
m)
Torq
ue (N
m)
The mixolab Curve
1 2 3 4 5
C1
C2
C3
C4
C5
CHOPIN Technologies
20 avenue Marcellin Berthelot92390 Villeneuve-la-Garenne France
2 [email protected] www.chopin.fr
Sales department Export department
Tél. : +33 1 41 47 50 48Fax. : +33 1 41 27 07 10
the ultimate solution for the consistency in baking industry
mixolabMeasuring the rheological characteristics of dough
l Minimise your production costs by selecting the right product and dose.
SELECTING AND DOSING ENzymES AND ADDITIvES
l Become an expert in using your CHOPIN Technologies equipment.
APPLICATIONS
The Mixolab measures the dough behavior submitted to the dual constraints of kneading and temperature stresses.
n measurement principle
The Mixolab measures, in real time, the torque produced by the dough between two blades. It shows :
Mixing behaviour (hydration, stability, etc...).
Protein quality.
Starch gelatinization.
Amylase activity.
Starch retrogradation.
Its integrated software displays the standard curve parameters and translate it into six qualitative indexes that can be easily used to define the specifications criteria:l Absorption Indexl Gluten+ Indexl Amylase Indexl Mixing Indexl Viscosity Indexl Retrogradation Index
1
2
3
4
5
Profiler
Technical characteristics
Power supply 220/240 V - 50/60 Hz
Watt 1000 W
Net weight 33 Kg
Dimensions (mm) W 460 x D 505 x H 270
Volume 0.06 m3
Ordering information :Code : 06201290 Name : Mixolab
SIMPLICITYFully automated test, easily removable mixing bowl, quick to clean.
VERSATILITYWorks equally well on flours and grinded products (eg : cereals). New protocols available (durum wheat, gluten, wheat bug, etc...). Standardized “Simulator” protocol for water absorption determination and measuring rheological characteristics during mixing.
FLEXIBILITYFully customisable protocol (temperature, mixing speed, water addition, rate of heating/cooling).
SAFETYSecure and insulated warming mixer bowl.
ADAPTABILITYCan be used for quality control as well as research & development. Customised protocols can be developed by the Applications Laboratory at CHOPIN Technologies.
n Benefits
n Fungal Amylase n Bacterial Amylase n maltogenic Amylase
Enzymes or additives sometimes need to be used to optimize the characteristics of a flour or compensate/correct a defect.
Thanks to the precision of its analysis, the Mixolab helps you define the solution and the optimal dosage to correct the problem.
Because every process is different, CHOPIN Technologies places at your disposal a team of experts to adapt your equipment to your activity, while preserving the confidentiality of your projects.
Based on your constraints and the particularities of your products, our Applications Laboratory advises you and guides you to the most appropriate solution for your needs.
To do this, our specialist technicians offer you three types of services :
l Adapt the analysis protocol to your process.
l A fully equipped laboratory at your disposal.
l A training centre to improve your expertise in CHOPIN Technologies equipment.
Flour only 1 dose flour only 2 doses flour only 4 doses flour only
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
s (°C
)
Cou
ple
(Nm
)
Temps (min)
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C
)
Cou
ple
(Nm
)
Temps (min)
Compliant
to standards
ICC 173/1
AACC 54-60-01
NF V03-765
NF V03-764
0
10
20
30
40
50
60
70
80
90
100
0,0
0,5
1,0
1,5
2,0
2,5
0 5 10 15 20 25 30 35 40 45
Tem
péra
ture
(°C
)
Cou
ple
(Nm
)
Temps (min)
Absorption index Mixing index
Gluten+ index Viscosity
index A
myla
se
ind
ex
Retrogradation index
Min. index5-55-543
Max. index7-76-664
Target Profile
Mixolab Index
5-65-654
Tem
pera
ture
(°C
)
Tem
pera
ture
(°C
)
Tem
pera
ture
(°C
)
Time (minutes) Time (minutes) Time (minutes)
Torq
ue (N
m)
Torq
ue (N
m)
Torq
ue (N
m)
The mixolab Curve
1 2 3 4 5
C1
C2
C3
C4
C5
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