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

Foods

Confectionary + Candy

Food texture analysis instruments for measuring the properties of confectionary products, candies, and chewing gum.

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

Texture Technologies has been serving confectionary clients since 1988, and has been an invited exhibitor to the PMCA in Hershey, PA, since 1990. Among our dozens of clients in the confectionary industry are the following: Brach and Brock, Cadbury, Concord Confections, Jelly Belly, Hershey, Just Born, Kraft, Godiva, M&M Mars, Nabisco Brands (Planters, Life Savers), Nestle, Willy Wonka and Wrigley. (these shows are not very relevant to the confectionary industry).

What differentiates us and our products is the ease of use and the extensive applications help available from Texture Technologies and Stable Micro Systems. We have many test methods in our library for testing confectionary ingredients, gels, interim stage products, final confectionary products and even confectionary packaging. These applications and test methods are available to our customers as is a full list of clients and references from the confectionary industry.

The Stable Micro Systems’ family of texture analysis instruments is extremely easy-to-use and very flexible, providing accurate and reproducible confectionary 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 confectionary 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 springiness, firmness, flexibility, crispness, crunchiness, stickiness, snapping force, break strength, coating stiffness and other properties relevant to the confectionary industry.