Volscan Profiler
Ceramscan
Volscan Software

Volscan Profiler

  • Loved by the bakery and bread industry since 2008
 .
  • Faster and more precise than seed displacement
 .
  • Measures volume, density and dimensional profiles.
  • Powerful, feature-rich software.
  • Large sample testing envelope for testing both very small and very large products.
  • Substantiate your product claims & compare your product vs competitive products.
  • Export data in .dxf or .stl CAD file formats for 3D printing.

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Case Studies by SMS

Getting Started Guide

Superior volume measurement.

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.”
Marjorie Welchoff, Senior Associate Scientist, Global Food Texture Science Technology Platform, Ingredion Inc

Unique Features

Extra parameters

Designed for bakery.

A greater testing bed area and height range enable testing on much larger samples.

Product stacking

Measure more products faster.

The system can be deployed to measure multiple samples at a time.

Cereals & Grain Approved

Industry standard method.

The Cereals & Grains Association approved the Volscan for official use in measuring volume Standard Method 10-16.01.

Volscan Software

The most powerful testing automation and analysis on the market.

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Trusted by Millers, Bakeries, Ingredient Suppliers, Research Institutes and Universities in over 42 countries.

57+

Volscan Patent References
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416+

Published References
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Measurable Attributes

What can I measure?

  • Circumference
  • Density
  • Length
  • Max. height (including width and aspect ratio at max. height)
  • Max. width (including height and aspect ratio at max. width)
  • Max. inclusice square volume
  • Middle slice aspect ratio, height and width
  • Minimum enclosing circle
  • Specific volume
  • Surface area
  • Temperature of test chamber
  • Trim percentage
  • Volume
  • Volume yield
  • Weight
 
 
VSP600C
VSP300C
Sample Dimensions Max. diameter: 380mm

Max. height: 575mm

Max. weight: 3kg		 Max. diameter: 190mm

Max. height: 275mm

Max. weight: 3kg
Variable Scanning Resolution ✔ ✔
Data Acquisition 400 points per revolution 400 points per revolution
Rotational Speeds 0.5, 1.0, 1.5rps 0.5, 1.0, 1.5rps
Vertical Step Sizes 0.05—50mm 0.05—50mm
Rapid Test Time
60mm high product		 12 sec (based on a 10mm step size and 95% accuracy) 12 sec (based on a 10mm step size and 95% accuracy)
Dimensions Overall height: 939mm

Overall width: 690mm

Overall depth: 480mm		 Overall height: 639mm

Overall width: 490mm

Overall depth: 355mm
Weight 41kg 25kg
Sample Weight Accuracy <1% <1%

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.”

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