Bread

Bread elasticity (softness) test

Bread is compressed to measure its softness (elasticity) for quality control and R&D.
Click here
for Details

Confectionery

Cookie hardness test (manual)

This is for cookie hardness test (manual) quality control and R&D.
Click here
for Details

Sponge cake Texture (elasticity) Test

Sponge cake is pressed to measure its texture (elasticity) for quality control and R&D.
Click here
for Details

Jelly penetration test

Jelly is penetrated to measure its penetration force for quality control and R&D. It enables testing according to the correspondling part of JIS standard.
Click here
for Details

Wafer texture test

This is for wafer texture by cutting with the wedge probe. The included software visualizes the crispy texture.
Click here
for Details

Noodle/Pasta

Pasta cutting (shear) test

Noodle or pasta is cut to measure its hardness for quality control and R&D.
Click here
for Details

Noodle/pasta tensile strength test

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

Cheese/Dairy Products/Egg

Cheese viscosity (hardness) test

Cheese is compressed and pulled to measure its viscosity (hardness) for quality control and R&D.
Click here
for Details

Meat/Fish

Meat cutting (shear) test

Meat is cut to test its hardness for quality control and R&D.
Click here
for Details

Vegetable/Fruit

Asparagus bending strength test

The center of asparagus is compressed to measure its bending strength for quality control and R&D.
Click here
for Details