Description

Precision Recipe Development and Quality Control Solutions

VMI’s laboratory mixers provide baking professionals with advanced tools for recipe development, testing, and quality control. Designed to bridge the gap between small-scale experimentation and industrial production, these precision instruments enable perfect recipe reproducibility and process optimization before scaling to full production.

• Reproducibility of recipes by adjusting the kneading parameters
• Comply with the fundamentals of traditional kneading
• Optimization of recipes and tests with up to 5 mixers in a bench

Product Range & Specifications

MAHOT LABO 25 Fork Mixer

• Technology: Traditional fork mixing system

• Configuration: Single unit or bench of up to 5 mixers

• Key Features:

  • Adjustable kneading parameters for recipe reproducibility

  • Traditional kneading fundamentals compliance

  • Ideal for flour testing and ingredient analysis

• Applications:

  • Test laboratories

  • Training centers

  • Flour mills

  • Bread-making research

Technical Advantages

Precision Control & Monitoring

• Parameter Tracking: Bowl speed, tool speed, time, temperature, energy consumption

• Real-time Adjustment: Modify parameters during active trials

• Data Recording: Complete test documentation for analysis

Scalable Testing Platform

• Modular Design: Individual or connected operation

• Space Optimization: Compact bench configuration

• Flexible Workflow: Independent or synchronized testing

Performance Benefits

Recipe Development & Optimization

• Repeatability: Consistent reproduction of successful recipes

• Comparative Analysis: Side-by-side testing of raw materials

• Quality Control: Standardized testing protocols

• Process Validation: Reliable scale-up to production

Research & Training Applications

• Educational Use: Ideal for baking schools and training centers

• Product Development: Rapid prototyping of new recipes

• Ingredient Testing: Analysis of flour and additive performance

Unique Features

MAHOT LABO 25 Traditional Approach

• Authentic Kneading: Traditional fork mixing technology

• Bench Flexibility: Scalable from single to multiple units

• Industry Standard: Compatible with established baking methodologies

Application Versatility

Product Testing Range

• Bread and traditional bakery products

• Viennoiseries and pastries

• Brioche and enriched doughs

• Muffins and cake batters

• Glazes and icings

• Genoise and sponge cakes

• Specialty breads (sesame, artisan loaves)