The Mixolab System measures real-time dough behaviour with regard to the dual constraint of kneading and temperature, which enables, in just one test to: 
- analyze quality of the protein network
- analyze starch behaviour 
- analyze enzymatic activity

The Mixolab System includes 3 fonctionalities:
The Mixolab Standard:
> Ideal research and development tool because it provides the comprehensive, itemised characterisation of the flour (proteins, starch, enzymes…)
> ICC No.173 standardised method 
The Mixolab Simulator:
> Quality control comparison tool because it enables you to continue trading with business partners still using traditional analytical methods (Farinographe®)
> Obtaining values equivalent to 5530/1 standard values
The Mixolab Profiler: 
> Ideal tool for testing the quality of raw materials. You can monitor, select and improve flours in a simple, fully secure manner, according to their end use

Standards – protocols :

The Mixolab Standard is ICC No.173-standardised.
The Mixolab System enables a large number of personalized protcols to be created. Each of them enables you to schedule the different cycle temperatures, kneading speed, target torque etc.

Advantages :

- Full analysis in just one test
- Very easy to use thanks to PC-automated analysis and piloting.
- Numerous parameter setting possibilities.
- Correlation with existing methods (water absorption capacity, development time, stability, weakening).
- Possibility of integrating a world expert network.