Bostwick consistometer measuring sauce flow

Physical Testing

HACCP Plus supplies physical testing instruments that help food manufacturers measure product consistency, texture and flow. Our physical testing range includes Bostwick consistometers and related tools used to check the viscosity and quality of sauces, dressings and other food products. Reliable physical testing supports product consistency, quality control and compliance with your HACCP food safety and quality plan. Shop physical testing instruments online with fast shipping across Australia.

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Bostwick Consistometer for food testing

The Bostwick Consistometer measures how far a product flows under its own weight in a set time. It's one of the most widely used physical testing methods for viscous foods, and it's quick enough to run on every batch.

Bostwick Consistometer: stainless steel, corrosion-resistant trough with a spring-loaded gate and graduated scale. Ideal for sauces, salad dressings, jams, baby food, condiments and pastes.
Long Bostwick Consistometer: an extended trough for thinner, more fluid products that flow further.

Fill the reservoir, release the gate and read the flow distance after 30 seconds. No power, no software and no complicated setup.

Laboratory testing methods, workflow and throughput

A simple workflow keeps physical testing consistent. Routine tests in-house give you faster answers, and an external lab gives you independent verification.

Take a representative food sample from the batch.

Bring it to the set temperature, as viscosity changes with heat.

Run the test using the same method and equipment every time.

Compare the result with your specification and tolerance.

Record the result and any corrective action.

Why physical testing matters for the Australian food and beverage industry

Customers expect every jar, bottle and pack to be the same. Physical tests help you hit that target batch after batch. They also support:

Product consistency: keep each product within tolerance
Shelf life: changes in texture or separation can be an early sign of spoilage
Regulatory compliance: routine test records support audits and customer specs
Traceability: results linked to every batch make complaints easier to investigate
Process control: catch problems before product is packed

Testing equipment for each type of food processing facility

Dairy plants check the viscosity of yoghurt and cream. Meat processors focus on temperature and foreign matter. A brewery checks colour and clarity. Sauce and condiment makers rely on the Bostwick for every batch.

Choose equipment that suits your product, your volume and your cleaning requirements, and look for corrosion-resistant, food-grade materials that are easy to clean.

Ask our team

Food physical testing FAQs

What physical testing covers, packaging checks and keeping equipment clean.

Food testing usually falls into three groups: physical, chemical and microbiological. Physical testing measures properties you can see or feel, such as viscosity and flow, texture and firmness, colour, weight and fill level, particle size and moisture, and foreign matter.

Material testing checks that plastic films, aluminium trays, cans and seals are fit for purpose. Common tests include seal strength, tensile testing, leak testing and checking packaging is compatible with the food, especially acidic, oily or aqueous products.

Clean internal surfaces after each sample to prevent cross-contamination
Use a sanitised scoop for each sample where needed
Check equipment for damage and wear before use
Keep a calibration and cleaning log for audit

Avoid harsh solvent cleaners that can damage the scale.

Most labs use balances, thermometers, pH meters, incubators, an autoclave, glassware, and physical testing tools like a consistometer, texture analyser or colour meter. See our lab equipment range.

Physical, chemical and microbiological. Physical covers texture, flow and appearance. Chemical covers composition, allergen and residue checks. Microbiological looks for microorganisms that could cause spoilage or illness.

There's no blanket rule to test every product, but food businesses must make safe food that meets the Food Standards Code. Testing is one of the best ways to show it, and it's often a condition of customer and retailer contracts.