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

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

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

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

Search form

You are here