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 Precision Dough Analysis: Automated Testing for Product Excellence


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

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