Pretzel Hardness Testing by Kramer Shear Cell Method
Due to the variation in size, shape, and makeup of individual snacks; pretzels make an ideal product to be tested in bulk with the Kramer shear cell, when evaluating their hardness. Instead of testing a single pretzel, the shear cell allows for multiple pieces to be tested at the same time.
Pasta Firmness Bulk Analysis Testing by Kramer Shear Method
The Kramer shear cell is one of the widely used methods in the food texture testing. The primary benefit is more consistent and repeatable results due to the increased sample size. It also allows the product to be tested as the sum of its parts instead of on a piece to piece basis.
Ground and reformed meat products are often tested with the Kramer Shear Cell. The shear is ideal because its design allows the fixture to take into account the variation that is inherent in ground reconstituted meat products.
Cottage Cheese Curd Firmness Testing by Kramer Shear Cell Method
One of the key quality attributes of cottage cheese is the firmness of the curds. Processing companies have determined that different geographic locations prefer varying curd firmness. Because of this, they process based on where the product will ultimately be sold.