Chopin Technologies has introduced the Mixolab Profiler quality control tool, which, when combined with the Mixolab Simulator and Mixolab Standard, ensures the consistency of baking products.
The Mixolab Profiler simplifies the interpretation of standard analysis results in baking products.
Ensuring the consistency of baking products helps the producer define the exact nature of the flours, efficiently control all processes and guarantee a constant milling quality.
In a single test, the analyser measures dough performance, including effects of protein, starch (native and damaged), fat, fibre, enzymes and the interactions between each of these elements.
The device is easy to use, independent of the operator and environmental conditions.
It is ICC 173-approved and pending AACC certification.
For research, Mixolab Standard provides, in 45 minutes, a complete and detailed characterisation of raw materials, including the behaviour of the warm dough.
Mixolab Standard allows predictive models to anticipate the water absorption, the stickiness, the volume of the finished product and more.
It can also discriminate flours and measure the effect of improvers.
For quality control of raw materials, the Mixolab Profiler enables control, selection and improvement of the flour.
The Mixolab Profiler converts the Mixolab Standard curve into six visible indices graduated from 0 to 9 (Mixolab Index) for a complete characterisation of flour (water absorption, dough resistance, protein/gluten strength, viscosity hot, amylase resistance and retrogradation).
The user can ascertain at a glance whether the flour meets specifications.
It also sets limits of acceptability for the flour according to its desired profile.
The initial configuration offers 16 profiles developed by the Chopin Applications Laboratory for flour for baguettes, pan bread, biscuits, pizza, baklava and more.
If the flour does not meet a profile's parameters, the Mixolab Profiler suggests modifications.
To test the dough, the Mixolab Simulator requires only a small sample to measure water absorption capacity, development time, stability and softening of the dough.
It provides standard values to FU (Farinograph Unit) for full traceability of results and easy communication with Farinograph users.
