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Traceable CC4485-000 IR Thermometer with Laser Targeting and Type-K Input for Industrial Temperature Testing
$USD 244.00Traceable - Traceable Products - CC4485-000Prompt and non-intrusive assessment of concrete moisture content -
ATAGO PAL-SALT Digital Salinity Meter for Food Processing Liquids (0.00–10.0% NaCl)
$USD 473.68Atago - Pal-SaltMade in Japan -
Traceable CC6412-000 Reference Thermometer for NIST-Traceable Temperature Calibration (High Accuracy, Multi-Probe)
$USD 450.00Traceable - CC6412-000Ideal for food, pharmaceuticals, oil products, wastewater, gas systems, soil, baking, and electronics manufacturing -
MadgeTech MARHTEMP1000 Thermo-Hygrometer Data Logger for Food Storage and HACCP Compliance
$USD 464.00MadgeTech - MARHTEMP1000 -
Waterproof precision balances Valor 2000
Starting at $USD 775.00
V22PWE30T_GroupPerfect for use in dry or rinsing environments -
Hanna Bread and dough ph tester
$USD 111.00Hanna - HI981038Assess the pH levels throughout baking activities -
Hanna Benchtop ph meter ph/mv/ise
$USD 1,032.00Hanna - HI5222Includes 5 point calibration, adjustable resolution, data recording, alarm thresholds, complete GLP, and additional features -
Calibrable waterproof pocket probe thermometer with minimum/maximum features
$USD 22.00Geneq - HU3553300-0Food probe thermometer -
Novasine Water activity meter LabStart-AW
$USD 2,648.00Novasina - LabStart-awDesigned for individuals new to measuring water activity
Bakery products testing
Baked products testing equipment is essential for ensuring the quality, consistency, and safety of bakery items such as bread, cakes, pastries, and biscuits across production and laboratory environments.
These instruments are used to evaluate critical parameters including texture, moisture content, pH, volume, color, and structural integrity—key factors that influence product freshness, shelf life, and consumer acceptance. Modern bakery quality control combines sensory evaluation with objective scientific testing methods such as texture analysis, compression testing, and image-based crumb structure analysis to deliver precise, repeatable results. From dough rheology testing (e.g., farinograph, extensograph) to finished product evaluation (firmness, elasticity, and crumb structure), these tools support both product development and routine quality assurance in industrial and artisanal baking operations.