Texture Analyzers + Instruments
The TA.XTPlus is our most popular instrument. This instrument is extremely precise and can be programmed to conduct almost any physical test imaginable. The Plus can measure forces that are as low as several hundredths of a gram all the way up to 50 kilograms. The instrument travels at any speed between 0.01 and 40 mm/second and has micron level distance resolution. The TA.XTPlus can be used with any of our probes and fixtures.
The TA.XTExpress is a smaller version of the TA.XTPlus that has been designed for routine QA/QC applications. It actually has a great range of capability so it is also occasionally deployed in R&D settings. The Express was designed for gel testing so it is very precise on soft materials. It can also be used for forces up to 10 kilograms. The Express can be programmed for speeds between 0.10 and 10 mm/second and it can be used with most of our probes and fixtures.
The TA.XTPlus100 is an extension of our most popular instrument. This instrument has the full capability of the Plus instrument however, it can accommodate testing forces up to 100 kilograms. The instrument can be programmed at speeds up to 20 mm/second and it has sub-micron distance resolution. The TA.XTPlus100 can be combined with any of our probes and fixtures.
The TA.HDPlus is a larger, stronger version of the TA.XTPlus. It performs all of the same functions as the Plus. It can be used with the full range of extremely low force load cells for products such as gels, however, it also can be used with load cells that have capacities of up to 750 kilograms. The TA.HDPlus has a speed range up to 20 mm/second and can be used with almost all of our probes and fixtures.
The VolScan Profiler is a pioneering volume measuring instrument for commercial bakeries. It is a bench-top laser-based scanner that measures the volume of bread and bakery products up to maximum dimensions of 600 mm length and 380mm diameter. The AACCI recently approved a formal test method (10-16.01) for using the Volscan to measure the volume and dimensions of baked products.