Cookie Hardness Testing by Three Point Bend to Break Method
The resistance to breaking is a quality characteristic for many bakery products, specifically cookies. This is typically measured using the three point bend method, which involves two lower fulcrums to support the sample while an upper fulcrum moves down into the product.
This loading causes the sample to bend and if of the right kind of texture, eventually break. Hard, brittle products will almost always break while softer products may just bend without breaking or snapping.
Candy Cane Break Strength Testing by 3-Point Bend Break Method
The resistance to breaking is a quality component for candy canes and similar hard confectionery. If the product is considered too brittle, then there is a greater chance that it will break or fracture during the shipment process.
Chocolate Mint Break Strength Testing by 3-Point Bend Break Method
Being able to measure how a change in formulation affects the final texture of a product is a critical step in maintaining quality. When low or zero calorie sweeteners are substituted to a produce a recipe marketed as a “healthy” product, it is important that the alternative be as similar to the original option as possible in order to fit the consumers’ expectations.
Brownie Freshness Testing by 3-Point Bend Break Method
Measuring the force needed to bend and break a sample is one way that the TMS Texture Systems can be used to measure the texture of any number of products. This is an especially popular method in bakery products such as cookies or brownies to evaluate freshness. This test setup mimics how many of these products are tested for quality, by holding in the hands and breaking to pieces. This particular application was for a brownie product. Samples were allowed to equilibrate to ambient temperature prior to testing.