Any of the Stable Micro Systems Texture Analyser range may be used for testing the products listed below. A selection of special attachments and typical measurements are also shown which are commonly used in this application area. However,  this does not show the complete range of attachments available for the testing of cereal products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion (forward and backward), cutting/shearing.


ottawa-cell kramer-cell-5-blade acoustic-emission-video-playback
Ottawa Cell with
Watertight Base
'Bowl Life' testing of Breakfast
Cereals is made possible
through the use of an Ottawa
Cell, watertight base plate and
liquid catchment tray.
5-blade Kramer
Shear Cell
Can be used for the shearing of
dry cereal products.
Acoustic Emission and
Video Playback
Allow the collection of acoustic data
during a test and the synchronisation
of force data with video frames - of
particular interest for the testing of
brittle products.
The Texture Analyser Range

Compare Texture Analysers - take your choice of instrument

compare-plus compare-hd compare-express
taxtplus tahdplus taxt-express
Most popular
single column
Texture Analyser
for universal application
High capacity
twin column
Texture Analyser
Simple stand-alone
Texture Analyser
with limited capacity
and testing stroke
Capacity 50kg 750kg 10kg
Speed Range 0.01 - 40mm/s 0.01 - 40mm/s 0.01 - 10mm/s
Maximum Data Acquisition 500pps 500pps 400pps
Full Library Test Availability x x
Full Flexibility of
Test Programming
and Data Analysis
x x
Expandability x x
Ease of Use x
Portability x x

Typical measurements include:

  • Crispness/fracturability/brittleness (or loss of) of dry cereal products: breakfast cereals, cereal bars, extrudates, seed coats, popcorn
  • Compressive strength/hardness/firmness (increase/decrease): grains, breakfast cereals, extrudates, cereal bars, oats, rice
  • Toughness: kernels
  • Elasticity (modulus): kernels, cereal endosperm
  • Stress relaxation behaviour: kernels
  • Yield strength: kernels
  • Consistency: porridge, baby food, rice pudding
  • Rupture force: kernels
  • Breaking strength(due to shear): extrudates
  • Stickiness/adhesiveness: couscous, oatmeal,
  • starches, rice
  • Tenderness: cereal flakes
  • Bowl life: breakfast cereals
  • Gel strength: starch gels
  • Stable Micro Systems
  • Rudolph Research Analytical
  • Novasina
  • 3NH Colorimeter
  • Triowin