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Snap, bend and break fixtures

Snap bend and break fixturesFood snap, bend and break test methods used for hard or brittle, products that fracture, though some softer items are tested this way, where a degree of flexure is expected. Products are typically solids with a homogeneous structure and most conveniently the sample is in a bar-type of shape. Usually the sample is stressed until it breaks and the peak or maximum force is measured but sometimes the amount of movement it will absorb before it gives way is also of interest.

Snap fixtures

The most common set up for this type of test is referred to as a “3 point bend”. The product is supported by 2 “fulcrums” (or anvils) on either side, and a third, centrally aligned, fulcrum (probe) comes down to apply the bending force. The distance between the two side fulcrums is adjustable to accommodate different sized samples. FTC offers several variations of the 3 point bend apparatus to allow testing very fragile to very hard products.

FTC offers a specific snapping fixture for spaghetti, which applies a cantilever bend to the pasta product.

The TMS friable food support is available for snap and penetration testing of small brittle, crumbly, samples such as crackers.

Typical products tested Texture characteristics
  • Celery sticks - to quantify crispness
  • Chocolate bars - to measure break strength
  • Potato chips - to determine shelf-life crispness & staling
  • Digestive biscuits - to measure effect of oven heating
  • Dry spaghetti and other pastas - to standardize production
  • Potatoes - to compare different varieties
  • Sliced almonds to compare toasting profiles
  • Snack bars - during development for break strength
  • Tablets - as an indicator of hardness
  • Tortillas (crisp taco shells) - to optimize manufacturing process
  • Break
  • Brittleness
  • Crispness
  • Crunchiness
  • Failure
  • Flexure
  • Fracture
  • Hardness
  • Snap
  • Work at break

Texture analysis glossary

Trusted by customers across the world

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

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

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.




David Smith, Riviana Foods Inc.