Cut

Butter firmness test (Complies with the corresponding part of ISO 16305: 2005)

This is butter firmness test using a wire-cutter. It determines the firmness of butter complying with the standard. Test results can be graphed and averaged for a selected area easily to meet the standard requirement. It is used for evaluation of texture in quality control and R&D.
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Noodle (Pasta) cutting (shear) test

This is noodle (pasta) firmness test to measure shear strength using a V shaped wedge probe. Test results can be graphed for analysis of the relationship between cooking time and firmness using the included software. It is used for evaluation of texture in quality control and R&D.
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Cookie hardness test (manual)

This is manual cookie hardness test to measure the crispness (brittleness) using a V shaped wedge probe. It is used for evaluation of texture in quality control and R&D.
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Meat cutting (shear) test

This is shear test using a knife blade to measure meat toughness. Texture analyzer measures the shear strength by cutting the processed meat on its table. It is used for evaluation of texture in quality control and R&D.
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Wafer texture test

This is for wafer texture by cutting with the wedge probe. The included software visualizes the crispy texture.
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Noodle/pasta tensile strength test

Noodle or pasta is pulled to measure its tensile strength for quality control and R&D.
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