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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

I have been using the TMS-Pro mechanical tester in our undergraduate biological materials property course for the past 3 years. The simple setup and operation of the TMS-Pro allows my students to focus on learning the theoretical underpinnings of mechanical properties instead of fighting with a finicky test system.

An added bonus is working with Shirl and his amazing team at Food Technology Corporation. They respond almost immediately to questions and inquiries and are always friendly and helpful. 

Jennifer (Melander) Keshwani, Ph.D. University of Nebraska-Lincoln
http://www.unl.edu/

As a seasonal vegetable processor, understanding crop maturity and the accuracy of this measurement is key to staying ahead of crop and knowing when to make the move from value to premium product as harvest time constraints permit.

The TU units provided by FTC give us the accuracy to work to much tighter tolerances, replacing older less accurate analogue equipment which in turn can affect final product grading and profitability.

The units are well designed, very low maintenance and are backed up with a strong support service which will allow them to provide many years of accurate, reliable service.

Colven Wilson
Technical Manager
http://www.eyefreeze.co.uk/

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