Hardness Penetration Tests
	The determination of the hardness of foodstuffs using a penetration test is of great importance for the quality testing of the most foodstuffs. These tests are performed with a compression or penetration die and can also take place under changed temperature conditions.
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	Viscosity Testing with the Back Extrusion Test Device
	Testing of viscosity, consistency or cohesion of fluid and pasty masses, e.g. yoghurt, pudding, mustard, tomato paste, oils can be done with our back extrusion test device.
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	Warner-Bratzler Test
	The Warner-Bratzler test yields information about the softness/toughness of meat and fish products as well as of baked goods. A cutter simulates the edges of the teeth during biting. Thanks to the good reproducibility of the results, this test is used very often and is considered a type of standard.
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	Hardness Testing on Gelatin with the Bloom Test Unit
	The hardness test on gelatin according to Bloom is well defined in the British Standard BS 757. The test is recognized and accepted outside the borders of Great Britain and is used by many gelatin producers.
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	Dough Tensile Test Device
	The dough tensile test device is applicable for the determination of dough characteristics for bread and baked goods as well as for the determination of the elastic characteristics of chewing gum.
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	Butter Cutting Test
	This test is used to determine the spreading quality and firmness of butter or cheese specimen to DIN 10331 / ISO 16305. A stainless steel wire of 0.3 mm in diameter cuts through a block of butter.
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	Further Foodstuff Tests and Devices
	Zwick Roell offers you a wide range of devices for foodstuff testing. In the following, you will find further test devices from our portfolio.
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