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.