Request Form for Baked & Cereal Product Application Studies with The TA.XT2 Texture Analyzer

Request Baked & Cereal Product Application Studies
(Fill out the form below & then press the SUBMIT button:)

Your Name
Your Company
Your Address
         City State     Zip   Country
         Telephone     Fax
         E-mail address
         Product/Application (as a guide for what other application studies which may be relevant which we can send you)

American Institute of Baking (AIB) Standard Methods AIB Standard Method for bagels AIB Standard Method for corn & flour tortillas AIB Standard Method for cake firmness AIB Standard Method for cookie hardness AIB Standard Method for hamburger buns AIB Standard Method for muffins AIB Standard Method for white pan bread AIB Standard Method for cinnamon rolls	Bowl Life of Four Types of Cereals Taco Shells Puncture and Hinge test Taco Shells - Three point Bend Test Muffin Firmness & Elasticity Wheat Flour Tortillas Flour Whole Wheat and Corn Tortillas Chemical Leavening Effect on Yellow Cakes	Corn Flakes Rice Crisps Crunchiness Bagels Doughnuts Fig Bars
Bread Freshness Bread Freshness - TPA Test Hamburger Buns Breaking of Cookies & Crackers Pound Cake Loaf - TPA	Acoustic Wheat Thins Cookies Tested Three Ways Breakfast Toaster Pastries Miller Short Dough Test Granola Bars	Tortilla Doughs Bakery Fillings Pizza Crust Asian Noodles Oatmeal

Have you recieved information about our texture analysis system and other application studies in the past? Are you a user of the TA.XT2 system? Would you like to share any comments about our newsletter, the TA.XT2 & TA.XTPlus Texture Analyzers, the Texture Expert, Exceed or Exponent software packages? Thank you for your comments and interest in our application studies.

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Note that you will not get an acknowledgment page - so after you click on the submit button, just click on the Return to TTC's home page button