You are here

Cookie Hardness

Specification

hardness testing of a cookie

A speciality biscuit and cookie manufacturer wanted to objectively measure biscuit hardness. Three different samples were evaluated representing:

• too soft
• ideal
• too hard

The markers generated were required to monitor and control a baking line; improve production consistency and provide information for the proactive adjustment of formulation and oven profile to maintain an ‘ideal’ texture.

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

The cookie sample is supported at two points. The travelling beam moves down at maximum speed and snaps the sample creating a single massive fracture.

 

Commercial Benefits

cookie samples for hardness and snap testing

Crispness / Brittleness - Break characteristics can be used to optimise product formulation and handling during manufacture e.g.optimised mix times, oven profiles and starting moisture contents.

Hardness / Break Point - Properties evaluated over shelf-life demonstrate the effectiveness of packaging in preventing moisture penetration from atmosphere in brittle products.

Fracture - Break properties can be used to determine sensory preference during development.

 

Method

hardness testing cookies FTC system capability table

Conditions imposed by the TMS-Pro texture analyzer together, with good experimental design accommodated natural variation in the sample set. A snap test was proposed to break the cookies at speed, creating a single massive fracture.

Sample variation was removed from the three sample sets. Each batch was checked for size, surface properties, breaks and presence of large particulates.

 

Significance

The method followed has demonstrated a clear difference between hard and soft cookie samples. The differentiation between soft and ideal product is much smaller and highlights the need for large sample sets.

The deformation to break in the ideal and soft samples is much greater than that of the hard product.

This is also reflected in the work characteristics where the hard and much more brittle samples fractured and failed very quickly in comparison to their soft counterparts. Repeating this technique is dependent on test speed. It is essential to cause a massive fracture and not propagate small breaks if clear differentiation between samples is to be made.

Trusted by customers across the world

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

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/

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/