How do you measure "al dente"? Just ask us.

We have decades of experience helping the pasta industry quantify the firmness of pasta and noodle products.

Our texture analyzers are used extensively throughout the commercial pasta and Asian noodle industries in manufacturing facilities, research & development environments, and academic settings worldwide. We have worked with universities and government research institutions to develop test methods and fixtures for quantifying pasta and pasta related products. These methods have been adopted by pasta manufacturers worldwide, who have standardized their testing protocols using the Stable Micro Systems' family of Texture Analyzers.

Some of the many parameters that our product testing equipment can analyze include:

The firmness of all types of pasta and noodles
The strength of uncooked pasta
The stickiness of pasta
The tensile strength and cohesive strength of pasta
The flexibility and extensibility of pasta
The springiness, cohesiveness and resilience of pasta products (including Asian noodles)

The TA.XTPlus Texture Analyzer is accurate, repeatable, flexible and already extensively used worldwide for an amazing array of pasta and noodle applications.

Why should you care that your instrument is the same as that used world-wide? Customers will accept your test results. Your USA facility will generate the same results as your Japan facility. Your technicians do not need to learn new instrumentation and test methods. Your academic peers will understand your research and capabilities. We understand pasta testing and include training on methods, software, and analysis to get you up to speed quickly.

We have already worked with pasta and noodle research organizations and commercial companies to design effective fixtures for determining textural attributes that matter. Those fixtures are immediately available to our clients.

Your pasta and noodle test methods must be flexible enough to accommodate highly varied customer preferences and cultural norms. Al Dente firmness is simple in concept but complicated in reality because of differences in product shape, cooking equipment, altitude, operator training, etc. Many products have nuanced textural attributes (firmness, slipperiness, adhesiveness, resilience) that are amplified by cultural interpretations, often making sensory correlations poor. Our instrument, software and training can help you optimize your testing methods.

"It is so much more friendly to use than an Instron!"

Gianfranco Mazzanti, University of Guelph - Food Science, University of Waterloo - Physics

Pasta

How do you measure "al dente"? Just ask us.

We have decades of experience helping the pasta industry quantify the firmness of pasta and noodle products.

The TA.XTPlus Texture Analyzer is accurate, repeatable, flexible and already extensively used worldwide for an amazing array of pasta and noodle applications.

"It is so much more friendly to use than an Instron!"

Interested in learning more about your specific needs?