Pressure plate probe

TA/100

Universal pressure plate probe: the overall hardness of the sample can be measured by the following pressing method, and the hardness, elasticity, chewiness, viscosity and other characteristics of dough, Mantou, cake and other flour products can be measured by pressing.

columnarprobe

TA/ 36R

Can be used for TPATesting and single press mode,The hardness, elasticity, chewiness and viscosity of dough, Mantou, cake and other flour products can be measured by pressing.

Needle shapedprobe

TA/2N

Needle type probe, which tests the texture profile inside the sample by puncturing deeply. This probe can be used to test the fracture strength of products such as cookies and Weihua, in order to analyze the hardness, brittleness, chewiness, and other characteristics of cookies.

sphericalprobe

TA/0.5S

Probes with diameters ranging from 0.25-1 inches. It is used for dough, Mantou, cake, biscuit and other flour products, and can measure the hardness, elasticity, viscosity and other indicators of samples.

Light cutting knife

TA/LKB

This probe measures the shear hardness and shearability of the sample through pressure It can measure the cutting strength and hardness of noodles, instant noodles, wet noodles, etc., reflecting the internal composition of the sample and the influence of additives on the sample. The effect of adding oxidants, salts, emulsifiers, or enzymes on gluten strength in noodles is mainly tested. AACC (16-50) standard, noodle hardness test.

Dough stretching device

TA/KIE

Measure the extensibility and resistance of dough and gluten, and compare them

Differences in formula and process.

Tensile testingTest probe

TA/SPR

This tensile strength test bench can measure the fracture strength and tensile elasticity of noodles. The two ends of the noodles are embedded in the middle seam of the upper and lower rollers and rotated 2-3 times to prevent the noodles from sliding. The design of the roller ensures that the sample does not crack or cut during testing, and that the breaking point only occurs in the middle of the tensile test section.

Dough fermentation and hardness testing device

TA/DP

Used for noodles and noodle products, it can measure the rheological properties, hardness, and fermentation rate of dough. Place the sample in the testing room Use a long nail with a through-hole piston to drive out randomly distributed bubbles in the dough Use a flat headed piston to press a smooth surface, and then test the hardness with a 6mm cylindrical probe.

Dough stickiness device

TA/DSC

It is mainly used for testing the stickiness of dough, and can also be used for testing the stickiness of samples with viscoelasticity such as rice cakes.

Facial skin rupture device

TA/TPB

Understand the extensibility and resilience of facial skin and face after prolonged compression

Noodle stretching device

TA/SFR

Used to test the tensile strength and extensibility of noodles and dough.

Jaw probe

TA/VB

This device can simulate the test of human teeth biting through food. The sample is placed in the lower jaw, and the chewing action is tested by the downward pressure action of the upper jaw tearing through the food; Suitable for cutting, toughness, and softness of fruits and vegetables, and can be used to test the fiber content of raw and cooked foods.

Thin film support device

TA/FSR

Can be used to test the tear strength and tear distance of samples such as dough and patches.