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

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

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/

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