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This KIT of tests and coupled to a Texturometer is used for the study and determination of the compression fracture of spaghetti and noodles without cooking.
It consists of a set of two upper and lower heads both with a perforation of 90 degrees of angle and a diameter of 12 mm to facilitate the alignment of the test sample during the test. The length of the test sample is 100 mm
A tip of the sample is placed on the lower head and the upper head is moved down until it meets the top tip of the test sample without applying any test preload, but keeping the sample between the two heads.
The test consists of compressing the sample until it breaks with the initial position of the jaws and taking into account the dimensions of the test sample.The typical results of this test are:
Load at Break / Sample area = BREAKING FORCE
Extension to Break = FLEXIBILITY