• Bakery

    Bakery

    The rheological properties of a piece of dough, which govern how it will respond to machining steps in the process, will be determined almost entirely during the early steps of the process.
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  • Cereals

    Cereals

    CEREAL PRODUCTS

    TESTING ATTACHMENTS FOR CEREAL PRODUCTS 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.
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  • Confectionary Product

    Confectionary Product

    Ø TESTING HOMOGENEOUS SEMI-SOLIDS (For example: Syrups, Caramel, Fondants and Fillings, Chocolate Spread, Icings, Glazes) Measuring Consistency and Cohesiveness Measuring Surface Stickiness, Deposit Tailing/Shortness and Stringiness
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  • Dairy Products

    Dairy Products

    · THICK DAIRY LIQUIDS Thick semi-solid products with weak gelled or flowing character. These products are usually supplied in containers due to their unsupported structure. They flow if unsupported, poured, pumped, extruded or spread during handling or consumption.
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  • Fruit and Vegetable Products

    Fruit and Vegetable Products

    · MEASURING FIRMNESS/RIPENESS: Fresh Fruit Ripeness · ASSESSING SKIN STRENGTH AND FLESH FIRMNESS OF WHOLE FRUITS
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  • Fish Product

    Fish Product

    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 fish products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion (forward and backward), cutting/shearing.
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  • Meat Products

    Meat Products

    · STANDARD MEAT TESTING METHODS & ANALYSIS TECHNIQUES o The “Standard” approach o The Basis of Test Method Design o Meat Products – Reformed Products: Sausage Shearing using Warner-Bratzler
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  • Pasta and Rice

    Pasta and Rice

    · UNCOOKED PRODUCT QUALITY o Breaking strength of dry pasta o Flexure testing of dry pasta
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Principle
  • Stable Micro Systems
  • Rudolph Research Analytical
  • Novasina
  • 3NH Colorimeter
  • CENTEC
  • Triowin