The Mixolab 2: The ally of the industrial bakery for gluten-free products.

Many raw materials are available to develop gluten-free products: rice, corn, sorghum, soy, amaranth, potato, buckwheat, quinoa, millet, teff, fonio, and more. Each of these has a specific variability that impacts the dough behavior.

To achieve the consistency and the quality of taste expected by the consumer and to guarantee efficient production, it is important to rely on the right equipment. However, most of the existing quality control tools are entirely focused on gluten properties when gluten free products are mainly made of starch. Other tools are designed to analyze starch properties but they work on diluted solutions that are not representative of the dough that goes into the production.

With its dedicated gluten-free protocol, the Mixolab 2 fits the need!

It is an universal dough characterizer that records the evolution of the dough consistency during mixing and heating and cooling phases. This allows you to test dough performance during production. Using the data, you can make adjustments to your recipes and streamline your production process to ensure a consistent product. Additionally, the Mixolab can be used to develop guidelines for your incoming flour ingredient suppliers.

In a single test, the Mixolab 2 gives you complete information of dough properties (whether it's gluten-free or not) and the potential impact on the final product: volume, structure, color, shelf life.

Mixolab 2 is very useful for Gluten-Free Product Development:

Select the best alternative raw materials
Control consistency/regularity of raw materials quality
Adapt formulas
Determine optimum water levels and effects on mixing and baking properties
Select the right ingredients (hydrocolloids or external protein sources) to replace gluten functionalities, and evaluate their impact on dough mixing and baking properties
Analyze the effects of dough strengthening enzymes
Analyze rheological properties of gluten-free mixes and doughs
Check consistency/regularity of gluten-free mixes and doughs

Mixolab 2: The Industrial Baker's Ally

for the Production of Gluten-Free Products

Many raw materials are available to develop gluten-free products: rice, corn, sorghum, soy, amaranth, potato, buckwheat, quinoa, millet, teff, fonio, and more. Each of these has a specific variability that impacts the dough behavior.