Dough physical property measurement device Mixolab2
Easily measure the material properties of dough during mixing!
In a bread-making factory, the physical properties of the final product, such as volume and color, are important quality control parameters. These characteristics largely depend on the amount and functionality of proteins, starches, fibers, and enzymes that make up the majority of the flour. The Mixolab 2 is equipped with a unique function to evaluate the combined effects of these components during the mixing process, automatically assessing the rheological properties of the dough and predicting its behavior during the manufacturing process in heating and cooling cycles.
- Company：ビーエルテック
- Price：Other
