We all like to treat ourselves, be it to a deliciously soft, fluffy sponge cake, a chewy caramel slice or a crusty croissant. Today, even the more health conscious consumer can choose from and enjoy a wide range of baked confectionery products. As palates and tastes have evolved, so too has the range of products on offer including gluten-free, and today the baked confectionery market is as diverse as it is competitive.

However, one thing that has remained constant is the consumer’s desire for quality. The essence of quality does not just relate to flavour and taste, but is also about texture. It is therefore essential that manufacturers invest in thorough physical product testing during the earlier stages of development and production to ensure efficiency, optimised recipes and most importantly, consumer satisfaction.

A wide range of BAKERY PRODUCT test methods (including AACC and AIB Standards) is built into Exponent Texture Analyser software and will automatically load at the click of a button. We help make your testing quicker to access and the analysis of your product properties already prepared for you.

Typical measurements include: • Firmness / Softness / Staling • Extensibility • Crispness / Fracturability • Adhesiveness / Stickiness • Baked loaf volume / quality • Crumb texture / crust effects • Compressibility • Rate of proving • Toughness • Tensile Strength • Springiness / Rate of Recovery / Elasticity • Consistency • Work softening •

As attendees at each annual AACC, ICC and IFT meeting, as well as being members of Campden BRI's Cereals, Milling & Baking Panel, we are sure to be abreast of the requirements of the industry and our customers. Over the years we’ve worked with top scientists and companies in the field to develop such fixtures as the Kieffer Dough & Gluten Extensibility Rig and the Warburtons Dough Stickiness Rig.