Food Industry Texture Analysis Applications
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.
- Extension, extensibility, malleability
- Work at Break
- Freshness and staling
- Adhesion, adhesive force