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