Mixolab 2
Device description:
Mixolab automatically characterizes dough rheological properties and predicts dough behavior during the production proces in a cycle of heating and cooling.
Key features:
- Complete dough rheology in a mixing, heating and cooling cycle.
- Intuitive automated testing for a complete assessment in 45 minutes.
- Multiple bulit-in test protocols and calibrations.
- Customizable protocols and calibrations
Location:
The Department of Food Technology
Responsible person:
Name: prof. RNDr. Iva Burešová, Ph.D.
Tel.: +420 576 033 333
Mobile: +420 724 434 558
E-mail: buresova@utb.cz
Office: U2/0137