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Solvent Retention Capacity (SRC) profile

The principle of the SRC method (in accord with AACC Approved Method 56-11) is...

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Seam Saw for Food Cans

Specifications:Two HSS blades 10.2 x 2.5cm.Manual cutting by pushing the can...

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Seam Saw for Beverage Cans

Specifications:Two solid carbide blades 100 x 0.5 x 22 mm.Rotation speed...

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Seal Strength Tester

When fast, accurate, and repeatable seal strength testing is needed, look to...

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SDmatic

The SDmatic’s measuring method is based on an amperometric measurement...

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Score Residual Gauge

The score is an essential part of the easy open system. A badly made score...

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Scan® 100 Manual Colony Counter

Scan® 100 is a high-tech manual colony counter remarkable for its...

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Sample Containers

Many options available to suit all sample collection requirements. Please refer...

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Salt analyser meter

The DiCromat Salt Analyser provides food processors with a rapid method to...

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Rheo F4

The volume of the proofed product (breads,brioches…) depends on both the...

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Retort Processing Indicators

Indicator changes colour from purple to green during retort processing. The...

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Resin-Set DRS® Brushware

Resin-Set DRS® Brushware boasts a revolutionary improvement in brush filament...

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Refractometer

Several ranges of Brix and models (temperature compensating or not; digital...

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Reference Material for Peanut Allergen Tests

Reference materials are now available for in-house verification of test methods...

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Reference Material for Milk Allergen Tests

Reference materials are now available for in-house verification of test methods...

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Reference Material for Gluten Tests

Certified Reference Materials (CRM's) for gluten analysis are now available...

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Reference Material for Egg Allergen Tests

Reference materials for egg analysis are now available providing a user...

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Reference Material for Crustacean Allergen Tests

Reference material for Crustacean analysis are now available providing...

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QMI Aseptic Sampling System

Microbial contamination can occur at any time... in any processing plant. When...

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