食品质构分析
Mouthfeel, bite and dough handling can be measured instead of argued about. Our texture range includes texture profile analyzers, penetrometers, gel strength testers, dough mixing and extensibility analyzers, and rotational rheometers. Instrumental results are often correlated with sensory work under ISO 11036 and ISO 5492, while dough testing references ISO 5530-1, ISO 5530-4 and AACC International Method 54-21, in ISO/IEC 17025 labs.
Single instruments, complete laboratories or government tenders — our export engineers prepare the configuration, proforma invoice and shipping documents.
