Measuring mixer for flour and dough analysis

Optimize your dough consistency and quality with precise mixing and kneading control, ensuring perfect batch results for a wide range of baked goods.

Mixes and Analyzes Flour and Dough

The Measuring Mixer S 300 from Brabender is an essential tool for the food and bakery industries, designed to efficiently mix and analyze flour and dough for various end-products like bread, pasta, and pastries. Its slim design and low total weight enhance handling and operational convenience. This mixer employs removable blades for versatile mixing and kneading, ensuring consistency in product texture and quality. Ideal for both laboratory and processing environments, it accommodates batch and manual operations, providing crucial data for analyzing dough properties. The mixer is compatible with a range of Brabender flour and dough analyzers, enabling comprehensive testing and development. Optional stainless steel construction enhances durability and offers corrosion resistance. Its design supports easy cleaning and maintenance, minimizing downtime and ensuring hygiene compliance, meeting industry standards for reliable performance.

Benefits

  • Enhances product consistency with precise mixing and kneading.
  • Facilitates comprehensive dough analysis for quality assurance.
  • Improves handling efficiency with a compact, lightweight design.
  • Supports versatile production needs from bread to pastries.
  • Easy maintenance reduces downtime and ensures hygiene compliance.

General


Applications
Flour,Dough
End products
Cookies,Biscuits,Pizza dough,Pastry dough,Pasta,Bread,Pie crusts,Cake batter
Steps before
Flour Weighing,Ingredient Preparation,Material Loading
Steps after
Dough Analysis,Extensograph Testing,Farinograph Testing
Input ingredients
flour,dough
Output ingredients
mixed dough,kneaded dough
Market info
Brabender is renowned for producing high-quality, engineered-to-order lab equipment for material testing, particularly in food and plastics industries, specializing in precision instruments for measuring, preparation, and processing.

Technical Specifications


Kneading Capacity
300 g flour
Blades
Removable
Design
Slim design
Weight
Low total weight

Operating Characteristics


Batch vs. continuous operation
Batch
Kneading functionality
Extensograph tests
Blade removability
Removable blades
Application specificity
300 g flour for standard Farinograph

Material Compatibility


Density/particle size
0.5–2.5 g/cm³ / 50–1000 µm

Physical Characteristics


Weight
Low total weight for improved handling
Blades
Removable blades
Design
Slim design

Custom Options


Control panel type
Removable blades
Integration possibilities
Kneading the dough for Extensograph tests
Test compatibility
Standard Farinograph test (300 g flour) according to ICC,AACCI,ISO
Design
Slim design and low total weight for improved handling