General probe kit

General probe kitFTC has collected a versatile set of probes for a range of general texture testing methods, available in a portable carry case.

The kit contains commonly used cylinders, cones and ball probes, in several sizes, plus a needle probe. This selection enables compression, extrusion, penetration/puncture, tension (adhesion) methods to be applied.

Additionally, the Perspex knife edge adds the capability to shear samples to provide the ability to perform a variety of texture tests.

General probe kit

Applications

  • Gel strength
  • Firmness of dough
  • Firmness of guacamole or spreads
  • Cutting resistance of bakery items
  • Bite strength requirements of confectionery
  • Crush resistance of scones, biscuits, etc.

Augment your testing with any of FTC's more specialised probe fixtures, here.

Contents and summary

Part Number Description
432-056 RECOMMENDED GENERAL PROBE KIT
CYLINDERS: 38.1mm (432-058); 25.4mm (432-057); 12.7mm BS (432-059); 10mm (432-066); 6mm (432-070); 2mm (432-076)
CONES: 90 degree (432-079); 60 degree (432-080); 45 degree (432-081); 30 degree (432-083)
BALLS: 25.4mm (432-088); 12.7mm (432-089)
MISC: 2mm Needle (432-087); Perspex Knife Edge (432-018)

This kit formerly had part number TA-P-KIT2.

Trusted by customers across the world

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/

As a seasonal vegetable processor, understanding crop maturity and the accuracy of this measurement is key to staying ahead of crop and knowing when to make the move from value to premium product as harvest time constraints permit.

The TU units provided by FTC give us the accuracy to work to much tighter tolerances, replacing older less accurate analogue equipment which in turn can affect final product grading and profitability.

The units are well designed, very low maintenance and are backed up with a strong support service which will allow them to provide many years of accurate, reliable service.

Colven Wilson
Technical Manager
http://www.eyefreeze.co.uk/