Agri-Food Analyzers
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CDR PalmOilTester for Palm Oil
CDR PalmOilTester is the analysis system for crude and refined palm oil, ideal to perform quality and process control tests in all production stages and at plant on in chemistry laboratories of food industry.
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CDR OxiTester for Olive Oil
Free Fatty Acids (FFA) / Acidity in 1 minutePeroxide Value in 4 minutesPolyphenols / Oxidative Stability Index in 6 minutesK 270 in 1 minute
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CDR FoodLab Analyzer
Reliable instrument thanks to photometric technology based on LED light sources. The results of the analysis are correlated to the reference methods. Multitasking device allowing the simultaneous management of various analysis parameters.
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The Volscan Profiler VSP300C
The Volscan Profiler is a benchtop laser-based scanner that measures the volume, density and dimensional profiles of solid products.
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The Volscan Profiler VSP600C
The Volscan Profiler is a benchtop laser-based scanner that measures the volume, density and dimensional profiles of solid products.
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TA.XT Express C Texture Analyser
Easily portable due to small instrument footprint and manageable weightLarge working area providing superior flexibility of fixture positioning and sample supportMaximum speed testing capability up to 10mm/s.A minimum speed of 0.1mm/s permits accurately controlled approach for precise location of the sample surface and the testing of thin or fragile samples.
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TA.HD plus C Texture Analyser
The TA.HDplusC is the instrument of choice for testing with forces up to 750kg.f (7.5kN) It is capable of measuring virtually any physical product characteristic such as hardness, fracturability, adhesiveness, gel strength, extensibility of foods, cosmetics, pharmaceuticals, gels, adhesives and other consumer products.
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TA.XT plus C Texture Analyser
The TA.XTplusC is Stable Micro Systems' flagship texture analysis instrument It is capable of measuring virtually any physical product characteristic such as hardness, fracturability, adhesiveness, gel strength, extensibility of foods, cosmetics, pharmaceuticals, gels, adhesives and other consumer products.
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Perten Glutomatic® 2000 System
The world standard for gluten quantity and quality determination. When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product. The Perten Glutomatic® System is the world standard for determination of gluten quantity and quality.
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LactoScope™ FT-A Liquid Dairy Products Analyzer
The LactoScope FT-A is our most versatile mid-infrared analyzer capable of testing a wide range of dairy product: milks, creams, whey, concentrates, ice-creams and yoghurt mixes.
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BVM Agri-food Volumeter
The BVM is the only instrument approved by the AACCI for measuring the volume of bread, biscuits, pastries and other bakery products.
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Falling Time Analyzer FN1500
It is a simple and automatic analysis system equipped with a control system with a printer, a keyboard and a small screen that can be set to a language of your choice.
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RVA Agri-food Viscometer
Rapid Viscosity Analyzer (RVA) is a unique tool for R&D, quality control in the laboratory and in production, as well as the quality assurance of your products.
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Falling Time Analyzer FN1310
The Hagberg Falling Time Analyzer FN1310 is our standard model that allows users to purchase an original Perten system with guaranteed, consistent and verified results.
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Falling Time Analyzer FN1000
The FN1000 is the newest and most modern of all Falling Numbers models.
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Glutomatic 2200 Gluten Analyzer
The Glutomatic system is the standardised international method for establishing the qualitative and quantitative characteristics of gluten.
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AM 5200 Grain Moisture Testing
Measurement of humidity and specific gravity in 10 seconds - 2nd generation of 150 MHz technologies.
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TVT 6700 Texture Analyzer
We often evaluate texture based on our sensory evalutation, however, with the TVT 6700 means that fast, objective, more sensitive and reproducible measurements can be made.
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DoughLAB Farinograph
The rheological properties of pastes approved by the AACCI for measurement of water absorption of flour, dough development and tolerance of the mixture.
