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Our snap testing capabilities

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.

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.

Breakfast Pastry Crispiness Testing by Three Point Bend Method

The resistance to bending or breaking can be related to any number of textural characteristics for several different kinds of food products. For a frozen breakfast pastry, one of the important quality characteristics is the crispiness (or crispness) of the product when prepared.

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.

Spaghetti Brittleness Testing by Bend to Break Method

Spaghetti noodles are often tested in the dry, uncooked form using a simple subjective sensory method.

This typically involves a person breaking the sample in their hands. This type of test is an indication of the strength of the final uncooked product.

The strength of the uncooked product is especially important when considering whether or not it is going to break during the production and shipping process.

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