speclz – characterising gelation

Maximize Potential, Minimize Waste

Let’s speckle up food production

Speclz offers a unique, non-invasive technique to accurately measure the elasticity and monitor the gelation process of various raw materials. Our mission is to help the industry maximize product values and achieve sustainability goals with user-friendly scientific tools.

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Let’s have a deeper look in our technology (MS-DWS)

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About us

Meet The Team

United by a commitment to excellence

Speclz is the result of bringing together more than 10 years experience in development, management, and promotion of scientific lab instruments.

Cofounders Matthias & Roland are united with the aim to provide innovative and straightforward solutions to customers.

As a chemical engineer and former subsidiary manager, Matthias brings experience in sales and communication to the company.

Roland has an outstanding experience in colloidal science, food and cosmetic formulations.

His knowledge will help to understand the customer needs and improve our solutions.

The team is completed with two young and dynamic talents.

Damien is responsible for the technical development and brings almost 10 years of engineering experience to speclz. He is driven by the search for the optimum combination of functionality and excellence.

Romain joined the company as IT developer and contributes with his experience in front-end and back-end coding.

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Roland RAMSCH, CEO
Application science and product management

roland.ramsch@speclz.com

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Matthias Lesti, Codirector
Business development and communication

matthias.lesti@speclz.com

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Damien Maran, Responsible for technical development
Engineering and conception

damien.maran@speclz.com

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Romain Granjon, IT Engineer
Front & backend

romain.granjon@speclz.com

 

Our Philosophy

Enabling a more sustainable future with scientific instrumentation

Setting new standards for product development and quality.

Food industry, amongst many others, is under a substantial change. Both, consumers and legislators around the world are asking for healthier, more sustainable products.

Our mission is to support the food industry in realising its sustainability goals by developing easy-touse scientific tools that will help the various players in the processing industry, as well as in academic and industrial R&D.

1-click measurements that provide detailed information of gelation parameters will enable the food industry to develop new receipes with shortened time-tomarket, increased production efficiency, and improved product quality.

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Technology

Multi-Speckle Diffusing Wave Spectroscopy

With every speckle, a world to discover.

Speclzcore technology is Diffusing Wave Spectroscopy, monitoring the particle mobility, which is directly related to the viscoelasticity of the sample.

It is an optical technique that consists of sending a laser beam into a sample and detecting a speckle pattern created by backscattered waves.

The more particles move in the sample, the more the image evolves with time.

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Fast evolution of images

Liquid sample (milk)

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Slow evolution of images

Formed gel (yoghurt or cheese)

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Slower evolution of images

Beginning of gelation (coagulation)

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The speckle images are analysed over time with an algorithm that allows to obtain viscoelastic parameters such as elasticity, viscosity, and gel parameters.

Being an optical technique, it is contact free and measures the sample without any perturbation, allowing a highly reliable and precise analysis

With every speckle, a world to discover​.

Stay tuned – This is just the beginning​ !

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We are looking forward to hearing from you at +49 8251 8673711

or by email at info@speclz.com

Contact

The Speclz Team is Looking Forward to Hearing From You

FRANCE

speclz HQ
75 voie du Toec
31076 Toulouse
info@speclz.com

GERMANY

speclz German Office
Flurstr. 47
86551 Aichach
T. +49 8251 8673711
sales@speclz.com

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