Semi-Solid Testing Equipment
Calibre has a range of products for semi solid testing. These specialist instruments measure and monitor different semi solids such as cultured dairy products, baked products and soft fish.
If you want more details about any of these products, please contact our team by emailing info@calibrecontrol.com
Rheology
For testing the flow, texture and consistency and semi solids, we have equipment that provides a complete picture of the gelatinisation behaviour of starches and stability of thickening and binder agents. This equipment includes the Brabender Amylograph and Brabender Viscograph.
The Amylograph measures the gelatinisation of starch; the Viscograph tests for the stability of binders and thickening agents. Another instrument, the Perten Viscosity Analyser, tests for viscosity development and starch ratios within various extruded and cooked foods, as well as semi solid dairy products.
Gluten Quality
What contribution are gluten-forming proteins making to your semi solids? Gluten quality can affect the handling and rheological properties of yeast-leavened baking products.
The Brabender Extensograph carries out various tests to measure the viscoelastic properties of dough and the gluten strength and stability of food samples. This device uses advanced correlation software for comparing results and presenting the statistics in user-friendly analytic tables.
Gluten
How much gluten is in semi solids will affect their overall quality, therefore gluten testing is essential for ensuring food production quality. The Perten Glutomatic tests for both gluten quantity and quality in flour, wheat, durum and semolina. Its tests measure the gluten index of a sample, which includes strength, content and water binding. The Extensograph (see above) also measures gluten strength.
Baking
To achieve optimum quality in semi solids such as crackers and hard rolls, the flour’s baking properties, including colour, water absorption and dough stability require effective measurement and analysis. Various instruments provide rapid testing for these properties, including: the Brabender Extensograph for measuring dough elasticity and stretch resistance; the C-Cell range for testing structure and crumb colour; and a range of advanced NIR measuring instruments.
Starch
The gelatinisation behaviour of starch can be an important factor in semi solids. The Brabender Viscograph provides comprehensive analysis of all modified starches and gelatinisation of starches in flour, rice, potato, corn and starch. It will test for hot and cold viscosity, stability of thickeners and binders and the acid stability of starch.