Our instruments take the cake for bakery product texture analysis
The TA.XTPlus Texture Analyzer is the instrument of choice at hundreds of commercial and academic baking industry locations around North America and at thousands worldwide.
Find out exactly how the cookie crumbles. The TA.XTPlus can help you quantify and analyze all standard textural characteristics of your baked goods such as firmness, tenderness, crispness, crunchiness, chewiness, relaxation, resilience, fracturability, mouth feel and many other properties. If you can bake it, we can help you test it.
Don't just take our word for it. Our instruments are the most frequently cited texture analyzers in research posters and presentations at the AACC's Annual Meeting for at least the last ten years. References to our texture analyzers in posters presented at the IFT Annual Meeting are equally impressive. Our team frequently teaches industry-sponsored short courses on texture analysis. How can we help you? Get in touch with us and we'll gladly help you find the best testing method to help you perfect your products and processes.
Need to measure the volume of your bakery products? Stable Micro Systems' Volscan Profiler is an efficient and cutting edge alternative to traditional seed displacement!
Can you put bakeries on every street corner? Probably not. Your customers are everywhere and yet you must deliver outstanding quality, fresh baked products from centralized facilities. Let us help you optimize your product design, quality control and shelf life.
We help R&D departments design baked products that meet target market objectives and correlate beautifully with sensory expectations. It is both an art and science to design test methods which pick up the textural notes consumers expect of your products. Don't start from scratch. We can help your team the same way we have already helped thousands in the baking industry.
Quality Control is a piece of cake for our instruments. Trust and confidence comes from test methods that are precise, accurate and can differentiate the subtle differences between good products and the not so good. Measure ingredients to predict quality before you make and package poor quality products. Our instruments can be deployed with push-button simplicity when our clients implement consistent QC/QA protocols across their technicians.
Shelf life can be finicky to measure. It can be a function of time, temperature, moisture, ingredient choices, packaging, and even shipping conditions. When you get it wrong - your customers lose confidence and go elsewhere. When you get it right - you can service larger markets without building more manufacturing facilities. Profitability follows. Let us help you get shelf life right.
"The AIB uses the XT every day in our development work and also in training the hundreds of student we have. It's easy to use and your help has always been outstanding, so much so that we never use our Instron any longer."
Renee Boeckman, American Institute of Baking
"The instruments allow quantitative information on ingredient variations. ... Our company gains credibility by being able to demonstrate ingredient impacts on final product quality."
