XHP-PM-T Mixing Analyzer

The XHP-PM-T Mixing Analyzer can analyze not only flour and various grains and whole wheat flour, but also dough samples taken directly from the production line. The device is easy to use and has a wide range of applications: soft wheat, hard wheat, barley, rye, rice, corn, quinoa, cassava, etc. Users can develop their own additive formulations, evaluate the effects of additives (gluten, proteases, emulsifiers, lipases, cysteine, and enzymes) and ingredients (salt and salt-containing ingredients, sugar and fats), and also develop predictive models to assess the baking performance of flour-based products.

• Automatic and precise temperature setting for the mixing bowl;

• Dual-material mixing bowl, made of aluminum/stainless steel alloy, sturdy, durable, and easy to clean;

• Water tank is quicker and easier to disassemble and clean;

• Automatic water addition for higher efficiency and more accurate water volume (±0.02ml);

• All detection points (temperature and torque) can be calibrated for higher detection accuracy; the analysis software is easy to operate;

• Dough temperature resistance index, evaluating the dough's ability to withstand temperature increases (a new indicator in addition to the traditional kneading resistance index);

• New experimental protocols can be created, allowing simultaneous changes in temperature and speed;

• "Flour Blending" function for theoretically predicting the mixing curve after blending different flours;

• "Additive Effect" function to directly visualize the effect of additives and determine the optimal amount;

• "Prediction Formula" function, which automatically calculates and displays relevant prediction results based on the test results, such as predicting bread volume;

• Fully automatic testing of flour water absorption rate in less than 8 minutes.