The CT3 System is designed to perform the "Gelatin Bloom Strength Test." The system includes a texture analyzer for measuring bloom strength, two baths and one refrigeration unit for gelatin preparation. A variety of standard probes (cones, cyliner, blades, balls, punches) and fixtures (extrusion, cell, shear cell, grips, etc.) are available for a many regular applications. Typical food applications include texture measurement of dairy products, sauces, doughs, cookies, crackers, vegetables, meat products, candies, pie and cake fillings and puddings.
Texture Analyzer For Gelatin
Wed, 11/09/2011 - 8:28am