Exclusive Distributor of Stable Micro System's Texture Analyzers in North America

Foods

Cereal + Baked Goods

Food texture analysis instruments for measuring the properties of bread, baked goods, and breakfast cereals.

Texture Analyzers and analytical instrumentation for testing and measuring the textural and physical characteristics of cereal and bakery products.

Texture Technologies has served hundreds of baked goods companies throughout the USA, Canada, Mexico, Europe and Asia. With a vast array of specific probes, fixtures and test methods designed for the cereal and baking industry, our texture measurement instruments and texture analysis software programs are extremely flexible and very easy to use.

The TA.XT Texture Analyzers are the instruments of choice at the American Institute of Baking. In fact, as a testament to their popularity, our instruments have been the most cited in research posters and presentations at the AACC's Annual Meeting for at least the last five years. References to our Texture Analyzers in posters presented at the IFT Annual Meeting are equally impressive. Texture Technologies has participated as faculty in many short courses sponsored by the American Association of Cereal Chemists. A full list of our baking industry clients and references is available upon request.

The Stable Micro Systems’ family of texture analysis instruments is extremely easy-to-use and very flexible, providing accurate and reproducible food testing results. The TA.XTPlus, TA.HDPlus, and TA.XTExpress Texture Analyzers are simple to calibrate and easy to validate. These Texture Analyzers are used extensively throughout the commercial baking industry in manufacturing facilities, research & development environments, and academic settings worldwide.

Most textural analysis parameters can be easily quantified with the TA.XT Texture Analyzers and Exponent software programs and some attributes can only be measured with our instruments. Some of the many parameters that our product testing equipment can analyze include crispness, crunchiness, chewiness, viscoelasticity, fracturabilty, mouth feel and other properties.

Texture Technologies also offers the Volscan Profiler for measuring the volume of bread and bakery products.