The Rheolab measures the characterization of the dough during the mixing and characterize the protein and the starch quality by the effect of heating into the test sample. The resistance of the dough against mixing arms is analysed depending on the flour quality by the time of mixing and heating process. The device can control directly from its own embedded touch screen PC through its software. All properties of the dough is measured, calculated and saved into the system. The Rheolab gives the similar results as Mixolab. The device has its special automatic water dosing system for water injection during the tests.  

Advantages:

- Easy to operate 
- Robust desing
- Multilanguage and user friendly software
- Automatically water dosing system controlled from touchscreen PC
- Water dosing accuracy < 0.02 ml
- Test results can be stored on its own computer
- Integrated computer on the device, which makes possible to put on intranet
- Easy to update of software with remote access control
- Calibration by remote access
- Determination of the rheological properties of the flour, quality of the gluten and starch
- By using the profiler index the test results are converted the indexes as absorption, mixing, gluten+, viscosity, amylase, retrogradation
- Automatic regulation of mixer temperature and dosing water temperature
- 50 gram of stainless steel mixer and mixing blades
- Possible to create your own test methods by changing the mixing rate of the mixer and/or by changing the heating/cooling rate of the test profiles
- Shows the influence of the additives into the test sample
- Possible to convert the test results in PDF or xls formats

Rheolab can determine :

- Water absorption(%)
- Dough development time (minute)
- Dough stability (minute) 
- Dough softening
- Protein quality
- Starch gelatinization
- Amylase activity
- Starch retrogradation

 

Technical Specifications:

Dimensions (H x D x W): 360 mm x 660 mm x 710 mm
Energy: 220 V 50 - 60 Hz
Net Weight: 80 Kg