Pastry Dough Hardness

Situation

short crust pastry penetration test Large scale commercial bakery identified a requirement to measure dough hardness as a predictor to process performance in rotary moulder and plug former.

Dough texture and firmness was identified as critical characteristic to processing performance. If dough were too soft it would stick to mould and plug former. If too hard it would not fill mould & crack on crimping.

Method

Three replicate penetration tests on sample taken from dough mixer.
Dough was pressed into standard sized container to maximise reproducibility.

short crust pastry penetration forces graph

Identified process & ingredient variables, which affect dough texture
Upper and lower limits for variables established
Troubleshooting check list formed to rectify out of spec dough
Quality standards set for good and bad dough

Results

• Reduced downtime
• Reduced product wastage due to out of spec dough reaching production line

pastry penetration forces bar chart for various types

Fixtures on Case studies

TMS lightweight steel cylinder probes

FMBRA dough pots

Associated Method:

Penetration and puncture test methods

Associated System:

TMS-Pro texture analyzer

TMS-Touch texture analyzer

TMS-Pilot texture analyzer

Trusted by customers across the world

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

I am impressed by the great attitude you have toward your customers.

With all the responsibilities you have, but in less than an hour you reply to our one year’s worth of questions, as if you are dedicated to provide support to our company only.

Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia

http://www.aljazirahdates.com.sa

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

David Smith, Riviana Foods Inc.

http://www.riviana.com/

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