- T: 703 444 1870
- F: 703 444 9860
Ready-prepared salad manufacturer required simple and reproducible method of measuring the texture of diced potato used in the production of chilled salad.
Variation in texture and consistency of cooked potato from internal and external suppliers. Potato was either too hard and icy or too soft and crumbly.
Kramer shear cell was used to measure representative sample from each batch of potato.