Vn
SHINAGAWA
YOSHIIZUMI
HITEC
Sausage Production Equipment
Forming & Portioning Machines
IMADA
AMANO
IMADA's jelly texture testing solution enables the quantitative evaluation of sample textural properties through force measurement. The equipment supports testing under preset conditions based on JIS K6503:2001, making it suitable for quality control and product research and development (R&D).
IMADA provides a solution for bread softness testing using compression force measurement, enabling the quantitative evaluation of bread softness and elasticity based on the response force generated when the sample is compressed. The results help compare differences between areas such as the bread surface and interior, supporting quality evaluation, quality control (QC), and product research and development (R&D).
IMADA's sponge cake texture testing solution enables the quantitative evaluation of cake textural properties, allowing differences to be compared when ingredient composition, processing time, and temperature are changed. The measurement results can be used for product research and development (R&D), quality control, and monitoring changes in cake texture over time.