While the Volscan Profiler is especially loved within the bakery and bread industry, it’s also great for agricultural products, meats, packaging, metals, and minerals. It can measure products that are soft or brittle, thin, porous, delicate or decorated.
“The TA.XTPlus Texture Analyzer is one of our lab workhorse. I absolutely enjoy working with the team (especially Jeanne Held) at Texture Technologies Corp and appreciate them going above and beyond in the care and responsiveness they provide whenever I need guidance in method development and equipment troubleshooting.”
Say goodbye to messy inaccurate seed displacement.
Traditionally, volume has been measured by seed displacement. This technique measures the amount of rapeseed or pearl barley packing around a product in a standard container. The drawbacks are well-known in the baking industry.
Seed Displacement
Repeated calibration necessary
Operator-dependent
Inaccurate for small products (+/-40ml)
Only measures volume
Record results manually
Soft products can be crushed
Messy (seed spillage)
Seeds stick to product or clump to each other
Sieving needed to remove food crumbs
Volscan Profiler
No calibration necessary
Operator-independent
Accurate for products of any size
Full dimensional analysis
Automatic digitally-stored results
Maintain structure of soft products
No seeds, no mess
No seeds, no product interference
No sieving needed
Cereals & Grains Association Approved Standard Method 10-16.01
In 2015 the AACCI (now Cereals & Grains Association) approved “10-16.01 Baking Volumetric and Dimensional Profile of Baked Products by Laser Topography - Volscan Profiler Method” to automatically measure the volume and dimensional profile of baked products using a laser-based, non-contact instrument. The approved standard method permits cereal scientists and bakers to replace their manual, time-consuming and inaccurate measurement methods (water or seed displacement techniques) with this benchtop laser-based scanner that provides objective and precise 3-dimensional digitization (laser topography) for a wide variety of bread and baked products. The approved method is specifically flexible enough to handle many various styles and shapes of baked products – from bread, from tin loaves to round loaves, rolls (seeded and non-seeded) and baguettes, to muffins and cakes.
Jo Smewing, applications manager, Stable Micro Systems, comments: “The method underwent a collaborative study with nine laboratories in the US, Germany, the Netherlands and Belgium, with each following the procedure for a range of eleven samples and reporting back on the results. Including measurements such as volume, product length, maximum height and maximum width, the standard method offers operators a comprehensive measurement scope, with a greater range of parameters and breadth of bakery samples than any similar method using competitive instrumentation.”