MANY INDEPENDENTLY ADJUSTABLE PARAMETRES MEANS REAL FLEXIBILITY THE MIXOLAB: A REPRODUCIBLE DEVICE WITH USER FRIENDLY INTERFACE
RODUCIBLE DEVICE WITH USER FRIENDLY INTERFACE Rheological and
Many possible protocols… The design of the Mixolab has been optimized to guaranty uniform results
The Chopin protocol has been established as a The “Auto-calibration” menu:
enzymatic analysis of
standardized method for the user as a starting point. Before each test, the Mixolab verifies that all of the test
conditions met, checking:
flour & meal Mix lab
The Mixolab allows the creation of many personalized
protocols. Each protocol can vary the different settings • rotation speed Quality under control!
for temperature cycles, the mixing speed, and the setting • dough mixer temperature
of a specific targeted torque. • hydration water temperature
• 1 unique test to measure:
• the torque, at the beginning, with flour added - Dough development time
These parameters can be tracked on the computer screen. - Proteins weakening
The system takes the necessary amount of water for hydration - Starch gelatinization
and injects it as soon as the 4 parameters above have rea- - Enzymatic activity
Change the quantity and the temperature of the hydration water… - Gel strength
ched their set values.
The hydration water temperature can be regulated between 10 and 60°C in order to: • 1 sample:
The Mixolab also indicates the flour temperature.
• adapt itself to specific protocol - of small volume
• ensure repeatable test conditions - of flour or ground meal
The “Control” menu:
- of all cereal type
It is possible to add water during the test to: This menu allows the adjustment and monitoring of all the Mixolab features:
• 1 fully programmable
• adjust the dough consistency to a desired value • calibration of the temperature sensors (dough and heating part) analysis, driven by PC
• study the dough behaviour when it has been over hydrated • calibration of the torque sensor
• calibration of the hydration water tank temperature sensor
The final results take into account the added water. • calibration of the water volume taken and injected
• check of the motor rotation speed
• check of the user safety systems (closing of the dough mixer, temperatures,…)
• electric valve test
Change the mixing speed…for more discriminating measurements
User interface:
In order to better simulate the mixing conditions of flours, the Mixolab offers a wide range of speed set-
tings from 55 to 250 rpm. It reproduces the process conditions of the more common dough mixers (Oblique The Mixolab is controlled from a personal computer (not supplied). Its software works under Windows 98,
axis, Tweedy, Spiral,…). 2000, NT, XP environments. It can output data and results to Excel sheets.
An increase in the mixing speed leads to:
• faster development
• higher maximum couple
• lower tolerance
Technical specifications: Ordering information:
Voltage: 220/240 single phase 50 or 60 Hz Code Item
Power: 1000 W 06 201 290 Mixolab
- Blue curve : 60 rpm Net weight: 33 Kg 06 201 475 Chopin reference flour
- Grey curve : 80 rpm Gross weight: 49 Kg 06 201 472 Additional dough mixer
- Green curve : 120 rpm Dimensions (mm): L = 460 - P = 505 - H = 270 06 201 473 Water injector
- Yello curve : 180 rpm Volume: 0,06 m3 06 201 459 Funnel
- Red curve : 250 rpm
Tripette & Renaud Chopin - 20, avenue Marcellin-Berthelot - ZI du Val de Seine - 92390 Villeneuve-la-Garenne - France
Tél. : +33 1 41 47 50 88 - Fax : +33 1 47 92 28 27 - Email : chopin-sas@tripette.com - Internet : www.chopin-sa.com
A D O U G H M I X E R R E C O R D E R D E S I G N E D TO M E A S U R E A N D TO R E S E A R C H … W I T H C O M P L E T E E A S E !
The Mixolab is able to measure the rheological behaviour of dough while controlling both the speed of mixing and the dough temperature. It works at constant dough weight in order to remove the effect of the filling rate of the mixer.
Controlled by a computer, the device offers many different possibilities for adjustment including mixing speed, temperature profiles, temperature gradients, etc.
A COMPLETE TOOL WITH MANY POSSIBILITIES COMPLETE FLOUR AND DOUGH ANALYSIS DONE WITH A SINGLE DEVICE! A WEALTH OF INFORMATION FROM ONE DOUGH SAMPLE
The Mixolab senses in real time the torque in Nm produced by the dough between the two blades. All A movable cursor allows the operator to measure at any point on the curve the mixing power, the torque, Mixing process associated to temperature changes, allows the complete study of the different rheologi-
information is transmitted to the computer for treatment and to make all calculations. the dough and heating part temperatures. The location of the measured points can be adjusted at the end cal and enzymatic characteristics of dough.
of the test.
The Mixolab can work either at constant hydration or at constant consistency. For constant consistency, the • In green : Dough consistency curve 1. Dough development:
Chopin standard target is 1.1 Nm: it is adaptable to other targets as needed. Once the dough is formed, the • In red : Mixer temperature curve Starting at constant temperature, the beginning of the test checks the water
device measures its behaviour as a function of time, mixing development and temperature. • In pink : Dough temperature curve absorption level of flours and measures the characteristics of dough during
mixing: stability, elasticity, water absorption.
This allows for: Blue curve: 54% hydration (weak flour)
• the analysis of the quality of the protein network: hydration, stability, elasticity, mixing power Red curve: 61.4% hydration (strong flour)
• the analysis of starch behaviour: gelatinization and gelation temperatures, modification of consistency
by additives, etc.
• the analysis of enzymatic activity: proteolitic, amylase and others… 2. Protein breakdown:
As the dough temperature increases, the consistency decreases. These curves
In order to be assured of getting a good analysis of temperature influence on the dough, a sensor is located show that the weakening depends on proteins quality.
at the dough/mixer interface (yellow curve): this complements the information given by a second temperature Blue curve: “weak flour”
sensor situated near the heating element for the mixer chamber (red curve). Both reading show on the real Red curve: “strong flour”
time chart on the computer.
3. Starch gelatinization:
When a certain temperature is reached, starch gelatinization begins. Additives
can influence this gelatinization temperature and/or the maximum consistency
of gelatinized flour.
Red curve: “reference”
Blue curve: “reference + maltose”
4. Measure of amylase activity:
The consistency value at the end of heating depends on the naturally occurring
REALLY USER FRIENDLY BECAUSE IT IS FULLY AUTOMATED and/or added amylase activity.
Red curve: “reference”
The Mixolab is very easy to use. The test is automatic. The only steps needed are: Blue curve: “reference + α amylase”
Set the test conditions Weigh the flour Start the test Integrate the flour into the mixer Position the water injector
5. Cooling the dough down, beginning of starch gelling:
1 Developement 3 Starch gelatinization (β) 5 Starch gelling When cooling, starch retrogrades and the product consistency increases. Some
additives have an effect on this phenomenon and can modify its behaviour
These additives can help avoid early staling, and increase the softness of the
end product, and their effect can be measured.
2 Protein weakening (α) 4 Amylase activity (γ) Blue curve: “reference”
Red curve: “reference + additive”
