Raw materials and analytics: The Mixolab
The analysis of raw materials and their resulting mixtures is a key component of product development and quality assurance at backaldrin. With the recent acquisition of the Mixolab (Fig. 1), our analytical capabilities have been further enhanced. This versatile dough rheology instrument is now used in both routine analytics and development work.
In bakery operations, dough properties and the sensory characteristics of the final products are key parameters for quality control. These properties depend, among other factors, on the raw materials used and their technological functionality. Numerous analyticalmethods already exist to test the quality of individualraw materials, such as the 3-phase system (Farinograph, Amylograph, and Extensograph) for flours.
However, controlling multi-component matrices (Fig. 2) hasremained challenging. Assessing the functional properties of finished recipes and evaluating the quality of individual raw materials in their final application is analytically difficult. The Mixolab offers a unique solution by evaluating the combined effects of multiple components during kneading.
It characterises dough rheology and measures dough behaviour as temperature changes – closely simulating the baking process. With automated water dosing, built-in water cooling, and temperature control for both the measuring chamber and water tank, measurements can be performed with precision and reproducibility.
Multiple parameters can be derived from the measurements and visualized in a spiderweb diagram (Fig. 3). To compare several measurements, the respective curves can be overlaid. Farinograph and Alveograph measurements can also be simulated. Mixolab measurements require less sample material, thereby saving resources and reducing postprocessing efforts, such as cleaning a large measuring chamber. Additionally, individual measurement protocols can be created.
In summary, the Mixolab is a versatile instrument suitable for general raw material control, analysis of complex matrices, and research and development. It also helps ensure consistently high quality of the final products.
Theresa Lindner
Produktentwicklung
theresa.lindner@backaldrin.com