Widespread tools in the food and cosmetics industry for quality control and research. They provide simple and accurate methods to characterize the structural properties of a variety of products. Some applications concern the spreadability of butter, margarine, cheese, pate, and sauces; controls of hardness of chocolate, biscuits, snacks; verification of the gelling properties of additives such as gelatine, agar, alginate etc; extrudability of creams and mixtures.
Standard CT3 probe kit
Includes a wide range of probes to fit almost any test application. Among the probes: 30, 45 and 60 degree cones, ball probes, cylindrical, needle, cutting wire, etc.