Food Texture Dough & Bakery Fixtures
Dough and Bakery Fixtures
FTC offers a range of fixtures which are specifically designed to test the raw ingredients for the bakery industry.
These accessories are made to the specifications required by accepted industry tests, or standards adopted by bakery bodies and organisations, such as AACC International.
Dough's stickiness, extensibility and firmness are particularly significant in processing optimisation and FTC has fixtures to evaluate these texture attributes through adhesive force and tension tests, plus controlled (local) compression methods.
Texture Characteristics
- Extension, extensibility, malleability
- Stretch
- Work at Break
- Stickiness
- Freshness and staling
- Adhesion, adhesive force
Applications
- Bread Shelf Life
- Bread Softness: White and Whole Wheat
- Breadcrumb Texture Profile Analysis
- Breakfast Pastry Crispness
- Brownie Freshness
- Cake Firmness
- Cookie Hardness
- Crouton Crunchiness
- Dough Firmness and Stickiness
- Flatbread Burst Strength
- French Bread Staleness
- Pastry Dough Hardness
- Pork Pie Crust Firmness
- Tortilla Tear Strength
- Yeast Firmness