--- title: "Mixolab rheology analyser, KPM Analytics | Labsense" description: "Mixolab from KPM Analytics: complete dough rheology for bakeries and flour mills. Water absorption, gluten quality and starch retrogradation in one test." lang: en json-ld: | { "@context": "https://schema.org", "@graph": [ { "@type": "Organization", "@id": "https://labsense.dk/#organization", "name": "Labsense", "url": "https://labsense.dk/", "logo": "https://labsense.dk/brand/labsense-logo.webp", "image": "https://labsense.dk/og-default.jpg", "email": "kundservice@labsense.se", "telephone": "+46703136943", "parentOrganization": { "@type": "Organization", "name": "Bergman & Beving", "url": "https://bbgruppen.com" }, "areaServed": [ { "@type": "Country", "name": "Denmark" }, { "@type": "Country", "name": "Sweden" }, { "@type": "Country", "name": "Finland" } ], "sameAs": [ "https://www.linkedin.com/company/labsense-oy/" ] }, { "@type": "WebSite", "@id": "https://labsense.dk/en/#website", "url": "https://labsense.dk/en/", "name": "Labsense", "inLanguage": "en-DK", "publisher": { "@id": "https://labsense.dk/#organization" } }, { "@type": "ItemPage", "@id": "https://labsense.dk/en/products/kpm-mixolab/#webpage", "url": "https://labsense.dk/en/products/kpm-mixolab/", "name": "Mixolab rheology analyser, KPM Analytics", "inLanguage": "en-DK", "isPartOf": { "@id": "https://labsense.dk/en/#website" }, "publisher": { "@id": "https://labsense.dk/#organization" }, "primaryImageOfPage": { "@type": "ImageObject", "url": "https://labsense.dk/segments/bageri/rheology-mixolab.jpg" }, "description": "Mixolab from KPM Analytics: complete dough rheology for bakeries and flour mills. Water absorption, gluten quality and starch retrogradation in one test.", "breadcrumb": { "@id": "https://labsense.dk/en/products/kpm-mixolab/#breadcrumb" } }, { "@type": "BreadcrumbList", "@id": "https://labsense.dk/en/products/kpm-mixolab/#breadcrumb", "itemListElement": [ { "@type": "ListItem", "position": 1, "name": "Home", "item": "https://labsense.dk/en/" }, { "@type": "ListItem", "position": 2, "name": "Products", "item": "https://labsense.dk/en/products/" }, { "@type": "ListItem", "position": 3, "name": "Mixolab rheology analyser, KPM Analytics", "item": "https://labsense.dk/en/products/kpm-mixolab/" } ] } ] } --- [Skip to content](#main) [![Labsense](/brand/labsense-logo.webp)](/) [Industries](/segmenter/) [Suppliers](/leverandoerer/) #### Our suppliers [KPM Analytics](/leverandoerer/kpm-analytics/) [Nabertherm](/leverandoerer/nabertherm/) [Memmert](/leverandoerer/memmert/) [Nittoseiko](/leverandoerer/nittoseiko/) [Preekem](/leverandoerer/preekem/) [AnalytiChem](/leverandoerer/analytichem/) [Katanax](/leverandoerer/katanax/) [Optika](/leverandoerer/optika/) [Köttermann](/leverandoerer/koettermann/) [Sicco](/leverandoerer/sicco/) #### Suppliers We represent market-leading manufacturers in laboratory analysis and sample treatment. [All suppliers →](/leverandoerer/) [Products](/produkter/) [Services](/ydelser/) [About](/om-os/) [Contact](/kontakt/) [DA](/produkter/kpm-mixolab/ "Dansk")· [EN](/en/products/kpm-mixolab/ "English") 1. [Home](/) 2. / 3. [Products](/produkter/) 4. / 5. [KPM Analytics](/leverandoerer/kpm-analytics/) 6. / 7. Mixolab [← Back to product range](/produkter/) REOLOGI · KPM ANALYTICS # Mixolab — komplet dejreologi i én enkelt test. Mixolab simultaneously measures mechanical resistance and thermal behaviour in dough during mixing, heating and cooling. One protocol provides water absorption, gluten quality, fermentation stability, gelatinisation, amylase activity and starch retrogradation — decision support for bakeries, flour mills and recipe development in Denmark. [Request a quote → ](/kontakt/?intent=quote&supplier=kpm-analytics&product=kpm-mixolab&utm_source=kpm_mixolab&utm_medium=internal&utm_campaign=quote_request) [More about KPM Analytics](/leverandoerer/kpm-analytics/) ![Mixolab rheology analyser from KPM Analytics](/segments/bageri/rheology-mixolab.jpg) ## Én test, seks egenskaber, én kvalitetsbeslutning. The standard Chopin+ protocol heats a dough mixture from 30 °C to 90 °C and back under controlled mixing. The result is a curve with six clear index values describing the entire dough life cycle — from initial water absorption to finished crumb stability. Mixolab is used internationally as a reference method (ICC 173, AACCI 54-60.01) and is suitable for routine control of incoming flour and recipe development for new blends, sourdoughs and gluten-free recipes. ### Measures in one run - Water absorption (C1) for correct recipe dosing - Gluten quality and stability (C2) under mechanical stress - Starch gelatinisation (C3) for baking properties - Amylase activity (C4) controlling fermentation stability - Starch retrogradation (C5) for shelf life and crumb structure - Ready-made protocols for wheat, rye, gluten-free and premix ## Tekniske data Measuring principle Combined torque and temperature measurement in a twin-arm mixer Sample quantity 50–75 g flour (14% moisture basis) Temperature range 30 → 90 °C, programmable ramp and hold Torque measuring range 0–3 Nm with 0.001 Nm resolution Standardprotokol Chopin+, Wholewheat, Simulator, Rheo, gluten-free Referencemetoder ICC 173, AACCI 54-60.01 Software Mixolab software with profile library and report export Dimensions / weight 520 × 430 × 540 mm / 38 kg benchtop instrument El / vand 230 V 50 Hz, circulating water bath included ## Would you like to discuss Mixolab for your mill or bakery lab? Describe your flour range and control frequency and we will respond with configuration, application calibration and commissioning in Denmark. [Request a quote → ](/kontakt/?intent=quote&supplier=kpm-analytics&product=kpm-mixolab&utm_source=kpm_mixolab_final&utm_medium=internal&utm_campaign=quote_request) ## Labsense, contact and navigation - [Call us +46 70 313 69 43 ](tel:+46703136943) - [Email kundservice@labsense.se ](mailto:kundservice@labsense.se) - Opening hours Mon–Thu 8.00–16.30, Fri 8.00–16.00 - Visit Rounionkatu 126, 37150 Nokia, Finland Labsense From sample to data. ### Products - [All products](/en/products/) - [XRF & elemental analysis](/en/guides/choosing-elemental-analysis/) - [Furnaces & heating](/en/guides/choosing-a-furnace/) - [Sample preparation](/en/guides/choosing-sample-preparation/) - [Reference materials](/en/suppliers/analytichem/) ### Segments - [Pulp & paper](/en/segments/pulp-and-paper/) - [Metals & smelters](/en/segments/metals-and-smelters/) - [Refining and petrochemicals](/en/segments/petrochemicals/) - [Environmental labs](/en/segments/environmental-lab/) - [Batteries & recycling](/en/segments/batteries-and-recycling/) - [Bakery & snacks](/en/segments/bakery-and-snacks/) ### Company - [About Labsense](/en/about/) - [Services & support](/en/services/) - [Suppliers](/en/suppliers/) - [Guides](/en/guides/) - [Contact](/en/contact/) ### Resources - [Datasheets & documents](/en/documents/) - [Book service](/en/services/) - [LinkedIn](https://www.linkedin.com/company/labsense-oy/posts/) - [Bergman & Beving](https://www.bergmanbeving.com/) - [Sustainability report](/en/about/#hallbarhet) - [Code of Conduct](/en/about/#code-of-conduct) - [Whistleblowing](/en/about/#visselblasning) - [Part of Bergman & Beving](https://www.bergmanbeving.com/) © 2026 Labsense Oy. 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