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Confectionery

Confectionery industry

Confectionery is one of the most diverse sectors when it comes to variations in texture. It is unique as the texture has been deliberately designed by food technologists to meet consumer requirements and market expectations. The range of ingredients and formulations available means there is virtually no limit to the variety of finished confectionery products that can be produced.

Getting the texture consistency right can, however, be a challenge when combining different ingredients and altering production methods to optimize the quality of new products. Continual innovation in this sector increases the risk of products failing quality standards or not performing as expected.

 

 

 

Test methods for the confectionery sector

 

Bulk analysisConfectionery Bulk Analysis

Measuring small particulates in confections, such as meringue is much more accurate in bulk form.

  • Measuring confectionery ingredients such as honeycomb, meringue and biscuit pieces
  • Crunch testing of malt ball inclusions

 

 

CompressionConfectionery Compression

  • Performing texture profile analysis on marshmallows and gummy sweets
  • Optimizing formulation and consistency of tablet sweets

 

 

 

ExtrusionDairy Extrusion

Back extrusion is an ideal method for measuring the flow, thickening, and consistency of pastes, semi-solids and viscous liquids. Products can be tested in their own packaging.

  • Comparisons between low fat and full fat chocolate spread
  • Assessing different formulations of fillings
  • Extrusion force of caramel as process indicator

 

 

Penetration and punctureConfectionery Penetration and Puncture

  • Measuring internal hardness of soft center fillings
  • Penetrate toffee piece to measure hardness and stickiness characteristics
  • Evaluate shattering and friability properties of brittle sweets

 

 

Multiple point penetrationMultiple point penetration

  • Measuring the consistency of filling in nougat bars
  • Assessing the softness of gum

 

 

 

ShearConfectinery Shear

Slice through nougat to measure average hardness from its cross-section. Cross-sections of samples can be evaluated by slicing through them with blades and wires imitating the actions applied by the front incisor teeth. Attributes assessed include bite strength, cook quality, tenderness and toughness. Product texture variations are measured by slicing through the whole sample.

  • Measure bite profile of confectionery bars
  • Cut through nougat to assess formulation change
  • Evaluate the crispiness of sugar coatings

 

Snap, bend and breakConfectinery Snap

For larger bars or sheet type confectionery products, the three point bend is an ideal method for determining break strength.

  • Break strength determination for products such as chocolate bars
  • Snap or flexure crisp bar-shaped products
  • Bite and break characteristics of mints and tablet-shaped candies and sweets

 

TensionConfectinery Tension

Measure the elasticity of gums and laces using a tension test. Samples are stretched until they break at their weakest point to measure characteristics such as break resistance and elasticity.

  • Stretching gum to assess extensibility

Trusted by customers across the world

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg

Our experience with FTC has been more than satisfactory, not only for the quality of the equipment you’ve got but for the post selling service that has proved to be excellent.

Any problem that we had, it took nothing more than a simple mail or phone call to have your immediate answer. We want to thank you very much for the quality of service provided.

 

 

Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay