Short Crust Pastry Penetration

Large scale commercial bakery identified a requirement to measure dough hardness as a predictor to process performance in rotary moulder & plug former

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Hardness Testing of Biscuits

The snap characteristics of hard and brittle biscuits were evaluated using a three-point bend assembly as an indicator of bake profile.

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Texture Analysis of Breadcrumbs

TPA was used to measure the texture of commercial sliced bread over a three day period to quantify product staling.

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Texture Analysis of French Bread

A producer of ready-to-eat products wanted a way to accurately and objectively determine the degree of “staleness” of the bread used in their product. This property is critical to the production process.

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Texture Analysis of Tortillas

Producer of corn flour tortilla products needed a way to determine the texture and resistance to tear their products.

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Texture Comparison of Croutons

A large processor wanted a way to subjectively measure the differences in their “soft” and “crunchy” products. Current method involves just simple subjective sensory that tends to be inconsistent.

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Texture Evaluation of Dough

Hardness/firmness of biscuit dough.

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Texture Evaluation of Cake

Measuring the firmness of pound cake.

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