Potato Firmness for Dicing and Cooking Profile

Customer

Ready-prepared salad manufacturer required simple and reproducible method of measuring the texture of diced potato used in the production of chilled salad.

Problem

Variation in texture and consistency of cooked potato from internal and external suppliers. Potato was either too hard and icy or too soft and crumbly.

Solution

Kramer shear cell was used to measure representative sample from each batch of potato.

  • High and low tolerances established in conjunction with sensory analysis
  • Cooking optimised between suppliers and variety
  • Quality standards set for good and bad product

Benefit

  • Consistent production
  • Reduced customer complaints due to under or overcooked potato

Trusted by customers across the world

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/

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 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