Test - Apparatus, Fixtures, Probes
Products
25 products
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Controlling the gelling power of cold desserts over the power of jellies
TX-04
Test Equipment - Base Table
TX-03
Test Equipment - Test Adapter
TX-02
Gelatin Strength Test
TX-05
Control of the gelling power of agaroids over the strength of gels
TX-06
Determination of strength and degree of settlement
TX-07
Control of deformation properties of food environments (bread crumbs, biscuit, flour confectionery)
TX-08
Gluten, bread crumbs, biscuits, etc. Control of rheological properties
TX-09
Determining the degree of bread crumb
TX-10
Cylindrical Fixtures, Adapters for Probes
TX-11
Determination of the strength of various foods (crackers, cookies, pasta)
TX-12
Determination of the hardness of oily products
TX-13
Determination of the hardness of oily products
TX-14
Determining the shear stress limit - Cone 30°
TX-15
To determine the shear stress limit - Cone 45⁰
TX-16
To determine the shear stress limit - Cone 60°
TX-17
To determine the shear stress limit - Cone 90⁰
TX-18
Determination of adhesion stress in food environments (wheat and rye dough)
TX-19
Determination of the viscosity of foods
TX-20
Determination of pressing parameters, determination of consistency of various creamy food environments
TX-21
Determination of extruded products
TX-22
Determination of the swelling properties of simits
TX-23
Determination of the viscosity of elastic-plastic and visco-plastic food materials
TX-24
Determination of the viscosity of food environments
TX-25