• Yogurts texture

    Choosing the best spindle to analyze yoghurt

    Non-blended set yoghurt has a gelified texture at rest
    which can be a problem during viscosity measurements
    using cylindrical spindles.
    Read more
  • Sausages firmness

    Sausages texture determination

    The Warner-Bratzler cell with V-blade is used to assess firmness of meat such as sausages. Read more
  • Rusk rigidity

    Mechanical properties analysis

    The 3 points bending fixture is used to determine the rigidity properties of hard products such as rusk (wheat or gluten-free). Read more
  • Cereals bars flexibility

    Measurement of bending resistance

    The 3 points bending fixture can be used to determine the rigidity properties of soft-solid products such as cereal bar. Read more
  • Feta cheese texture

    Texture analysis using wire cell

    A compression test is used to quantify firmness of block forms products such as butter, margarine or cheese with the aid of a thin wire Read more
  • Brittleness of shortbreads

    Bending resistance of shortbreads

    The 3 points bending fixture is used to determine the rigidity properties of hard products such as shortbreads (premium vs low-cost vs gluten-free). Read more
  • Cat snacks hardness

    Measurement using a knife probe

    The usage of a knife probe allows us to cut through hard samples such as cat snacks. The required cutting force is one of the main parameters in preparation of dry food. Read more
  • Sliced cheese puncture resistance

    Warner-Bratzler measurement

    The Warner-Bratzler cell can be used to determine the resistance of sliced cheese towards blade penetration. Read more
  • Chocolate stuffed biscuit

    Texture analysis

    The 3 points bending fixture is used to determine the rigidity properties of hard products such as chocolate filled biscuit. Read more
  • Bloom test

    Determination of gel force

    Gel power measurement by compression test or Bloom value enables to quantify strength of gels, simply with a perfectly defined method, according European pharmacopeia. Read more
  • Fruits yogurts consistency

    Analysis of 2 types of yogurts

    Mesh probe is used here to measure the consistency of 2 different kinds of fruits yogurts. Using a compression test, it can quantify the consistency of products but also the presence of fruits inside. Read more
  • Chips resistance

    Mechanical properties determination

    The flexion probe is used to determine the rigidity properties of solid brittle products such as chips (premium vs low-cost). Read more
  • Raspberry texture

    Analysis of thawed vs fresh raspberry

    Kramer cell is used for the analysis of multi-particle products such as raspberry, corn, olives or peas. During the test, thanks to the design of the cell, there is a combination of compression, shearing and extrusion. Read more
  • Determination of fruit freshness

    Cylindrical probe and apples

    Cylindrical probes are used to make penetration test. Those tests allow us to determine the freshness of the products by linking firmness to freshness. Read more
  • Corn consistency

    Measurement with 2 types of corn

    Kramer cell is used for the analysis of multi-particle products such as corn, olives or peas. During the test, thanks to the design of the cell, there is a combination of compression, shearing and extrusion.
    Read more
  • Softness and elasticity of marshmallow bear

    Compression test with plate probe

    The Ottawa piston can be used to perform compression (or compression-relaxation) on large sample. A compression-relaxation test is used to determine the softness and elasticity in different soft candy. Read more
  • Gummybear texture

    Softness and elasticity

    A compression-relaxation test is used to determine the softness and elasticity in different soft candy. Read more
  • Mayonnaise consistency

    Elasticity, consistency and stickiness.

    Two similar products such as low-fat and full-fat mayonnaise should have similar texture. That’s why the determination of elasticity, consistency and stickiness is primordial. Read more
  • Soft bread freshness

    Softness measurement

    A compression-relaxation test is used to determine the softness in different types of bread. It also can measure elasticity of bread. Read more