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Is it too hard? Is it fresh? Is it too sticky? Is it over ripe? Is it tough? How strong is it? These are all questions asked by new product development and quality departments every day...
Hardness, tenderness, firmness, cohesiveness, springiness, stickiness etc are terms commonly used across different food sectors to describe food attributes, but the methods employed to measure the textural properties of foods can differ significantly from one food to another. Use this area as a guide to food texture measurements and establish how best to test each product accurately and successfully.
Learn more about applying the right test to measure the properties of products including; custards, flans, bagels, croissants, biscuits, rice cakes, pie fillings and many more...
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Learn more about applying the right test to measure the properties of products including; syrups, chocolate spreads, meringue, fudge, bubble gum, boiled sweets, jelly beans, nougat and many more...
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Learn more about applying the right test to measure the properties of products including; yogurts, mayonnaise, rice pudding, butter, cream cheese, camembert cheese, feta cheese, cheddar cheese, ice-cream and many more...
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Learn more about applying the right test to measure the properties of products including; purees, jams, seeds, dried fruit, cabbage, broccoli, carrots, avocado, apples, strawberries, asparagus, onions, lemons, bananas and many more...
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Learn more about applying the right test to measure the properties of products including; minced meat, fish, sausages, pastes, protein based gels, burgers, prawns, stocks and many more...
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As with all other foods, the textural properties of grains and snack food is very important. Grains and cereals such as rice and pasta products are always cooked prior to consumption...
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