At IBA 2000, Stable Micro Systems, the world-leading designer and manufacturer of texture analysis equipment for the food industry, is planning to launch a major new product designed to revolutionise product development and quality control. Further details are being kept under wraps until the show opens on 29 September.The current extensive range of test methods and accessories for the bakery industry will also be on show in Munich. Stable Micro Systems has developed comprehensive tools for the measurement of key properties such as dough stickiness, dough and gluten extensibility and biscuit hardness. These attachments are used with the TA.XT2i or the TA.HDi texture analysers, which are now found in major laboratories all over the world.Visitors will see live demonstrations of Stable Micro Systems' burst rig, recently launched to help manufacturers assess the firmness and tensile strength of tortillas. Processability and end-product quality can be significantly affected by these factors, but the simple penetration - extension test provides quick and reliable information which can be used to optimise both the recipe and processing conditions.Manufacturers looking for a simple test to assess the fracturability / break strength of cereal bars should look out for the three point bend rig. The cereal bar is positioned on two adjustable supports and the force and deformation required to snap it at its centre are measured - giving an indication of how easy it will be for consumers to bite into the product.
UK: Stable Micro Systems Promises a Surprise
Get full access to all content, just $1 for 30 days

just-food gives you the widest food market coverage.
But only paid just-food members have full, unlimited access to all our exclusive content - including 21 years of archives.
Try just-food for 30 days and get the research report; ‘Is sugar the next tobacco’ for free!
Dean Best, editor of just-food
Do you get our newsletters? If yes, log in to your account to access your FREE READS. Don't know your password? That's cool - you can reset it here.
Most Popular
Insights
- Can plant-based cheese come of age?
- St Pierre Groupe's Paul Baker – interview
- What will Covid-19 mean for the ready meal?
- Big Food's VC-style funds: the investments so far
- Will Danone 2021 predictions placate critics?
News
- Nestle adds to D2C offering with UK deal
- Ex-Unilever CEO Polman to join veggie firm's board
- Reckitt Benckiser to review baby-formula unit
- PE owner said to be weighing Sovos Brands future
- Beyond Meat hails fast-food deals but shares fall
Market research
- Meal Kits (Prepared Meals) Market in the United Kingdom - Outlook to 2023: Market Size, Growth and Forecast Analytics
- Bangladesh In-depth PEST Insights
- RCL Foods Ltd (RCL) - Financial and Strategic SWOT Analysis Review
- Soups in the United States
- PT Indofood Sukses Makmur Tbk - Strategy, SWOT and Corporate Finance Report
Oops! This article is copy protected.
Why can’t I copy the text on this page?
The ability to copy articles is specially reserved for people who are part of a group membership.
How do I become a group member?
To find out how you and your team can copy and share articles and save money as part of a group membership call Sean Clinton on
+44 (0)1527 573 736 or complete this form..
