Bakery Product Texture Measurement

Let us show you a range of possibilities for measuring textural properties of bakery products with a texture analyser.

BRAND Stable Micro Systems
MADE IN United Kingdom
WARRANTY 2 Years Warranty + 10 Years SPARE PARTS
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PRODUCT DETAILS

Measure a multitude of textures from raw ingredients to finished product.

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.

36mm Radiused Cylinder Probe

Allows measurement of bread firmness according to AACC Standard Method 74-09.01.

Kieffer Dough &Gluten Extensibility Rig

A micro-extension solution for accurate determination of dough and gluten extensibility.

Tortilla / PastryBurst Rig

Has been developed to perform extension and elasticity measurements on pastry and tortillas.

SMS / Chen-HoseneyDough Stickines Rig

Used to investigate the stickiness of dough in respect of mixing time, water content, enzyme activity, wheat variety and composition.

Dough Preperation Set

Used to measure the firmness / consistency of biscuit dough.

Three Point Bend Rig

Used for assessing the fracturability/ break strength of biscuits, cookies and crackers.

Cylinder Probe

Breadcrumb compressibility/ fracturability test using a cylinder probe.

Cylinder Probe

Assessment of the softening of cooked pie pastry due to moisture migration.

Compression Platen

Assessment of the firmness and springiness of cake.

SMS / Miller-Hoseney Toughness Rig

Used to determine the toughness and firmness of bread and other sliceable products.

Bread V Squeeze Rig

Allows the assessment of packaged or unpackaged whole loaf freshness.

Extended Craft Knife

Enables the use of a thin craft blade for the cutting of deeper and wider samples.


Video: 11 ways to test bread throughout its manufacture

Watch our video showing how to measure bread texture at all stages of its manufacture using the TA.XTplus Texture Analyser and the Volscan Profiler.

Warburtons Dough Stickiness Rig

Assessment of the firmness and stickiness of large dough samples.

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