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 Perten RVA & Perten DoughLab.
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 Perten DoughLab for measuring dough properties; the C-Cell range for testing structure and crumb colour; and a range of advanced NIR measuring instruments.