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Pork pie crust firmness

Situation

Vale of Mowbray have been baking pork pies since 1928. Having traditionally relied on sensory perception, where results are qualitative and could be biased, the company now needed an objective way of measuring the quality and consistency of their cooked and uncooked produce. Pastry crust texture should have the right combination of firmess, crispness and ease of penetration to ensure quality in cutting, biting and mouthfeel.Pork pie sample on a texture analyzer

Method

The company as supplied with a Food Technology Corporation (FTC) TMS-Pro texture analyzer. This, combined with a Magness-Taylor Probe set, enables Vale of Mowbray to perform various penetration tests and flexural load tests on their cooked and uncooked produce.

A single or double penetration test allows the company to quantify textural, as well as sensory characteristics.

Results and benefits

Subsequent texture tests provide further objective measurements relating to filling consistency, blend development and pastry firmness.

Performing multiple sample tests gives Vale of Mowbray a true picture of product characterisation, thus enabling benchmarking for future sample testing.

The TMS-Pro is a computer-controlled test system, giving the company full programmable control, and the ability to view results and pre-determined calculations graphically on a PC. The Magness Taylor Probe set provides food technologists with a wide range of penetration testing options. The set includes both flat and rounded profiles providing multiple test options.

Pastry penetration testing enables ingredient and formulation to be optimizedTestimonial

FTC were able to offer us a texture analyser test system, which met with our testing needs.

The range of probes supplied have been extremely useful, as it enables more variations of test to be performed with just the one system.

This has been very useful as our product has 3 different component ingredients, which can be individually analysed using their dedicated test cells provided.

Trusted by customers across the world

I have found FTC to be an excellent partner for our company. In particular, it has been especially gratifying to work with Shirl Lakeway. Both creative and accommodating, he worked very hard with us to develop our projects.

I appreciate his commitment to our joint efforts and his open-minded approach. He and FTC have been exceptionally helpful.

Steve Antonius, Del Monte Foods
http://www.delmonte.com/

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/

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg