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Dough And Bakery Fixtures

Dough and bakery fixturesFTC offers a range of fixtures which are specifically designed to test the raw ingredients for the bakery industry.

These accessories are made to the specifications required by accepted industry tests, or standards adopted by bakery bodies and organisations, such as AACC International.

Dough’s stickiness, extensibility and firmness are particularly significant in processing optimisation and FTC has fixtures to evaluate these texture attributes through adhesive force and tension tests, plus controlled (local) compression methods.

Bakery Fixtures

Bakery FixturesBakery Fixtures 

 

 

 

 

 

 

Texture characteristics
  • Extension, extensibility, malleability
  • Stretch
  • Work at Break
  • Stickiness
  • Freshness and staling
  • Adhesion, adhesive force

Texture analysis glossary

Trusted by customers across the world

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com