KPM Analytics introduces dual universal analyzer

USA – KPM Analytics has introduced a dual universal analyzer, the Mixolab 300, that objectively assesses the properties of both flour and dough in order to maintain consistent product quality.

The new analyzer aims to resolve the longstanding problem of attempting to predict baking performance solely from flour analysis.

A more thorough and accurate image is obtained by analyzing both flour and dough, taking into account the interactions between flour, salt, yeast, fat, sugar, and improvers.

With the addition of a mixing bowl, specialized software, and an introduction chimney that reportedly facilitates operators’ introduction of doughs and batters for at-line quality analysis, the Mixolab 300 improves upon the company’s flour-based Mixolab 2 dough characterizer.

Both the flour mixing bowl and the dough mixing bowl are able to heat samples. Depending on their needs, users can switch between flour and dough analysis by choosing the bowl and software mode.

The company is also introducing the Mixolab 200, an upgraded version of the Mixolab 2, equipped with a flour mixing bowl.

A dough kit, a dedicated dough mixing bowl, and software for both flour and dough analysis are included with the Mixolab 300, which users can upgrade from the Mixolab 200 as their needs change.  

The Mixolab 300 is said to be able to predict baking performance by evaluating actual dough, in contrast to devices that are only used to test flours.

The Mixolab 300 dough characterizer, which may be placed next to production lines or in quality control labs, can gather information on the rheological characteristics and consistency of dough, including the behavior of starch, and provide quality measurements.

The Mixolab 300 features a bigger funnel, an enhanced dough introduction chimney, and a liquid-tight mixing bowl that enable it to evaluate a broad variety of liquid batters and doughs, including cake, wafer, and bread doughs.

There are two distinct dough testing options included. The first, “Instant Consistency” test mode, seeks to deliver production monitoring quality-control data in a matter of minutes.

A thorough “Full Test” that examines how ingredients react to temperature variations is provided by the second mode.

In order to improve wheat selection, optimize wheat and flour blends, and employ functional additives, millers who supply flours to bakers can utilize the Mixolab 300 to examine the behavior of wheat and flour.

Similarly, the Mixolab 300 can be used for research and development as well as quality control by enzyme and additive makers. Universities and research facilities can also use the analyzer for scientific investigation. 

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