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Pastry Dough Hardness

Situation

short crust pastry penetration testLarge 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

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

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs

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