Ø TESTING HOMOGENEOUS SEMI-SOLIDS

(For example: Syrups, Caramel, Fondants and Fillings, Chocolate Spread, Icings, Glazes)

Measuring Consistency and Cohesiveness

Measuring Surface Stickiness, Deposit Tailing/Shortness and Stringiness

Measuring Spreadability

Measurement of Extrudability

Confectionery Application

Ø TESTING NON-HOMOGENEOUS SEMI-SOLIDS

Measuring Consistency Pastes and Pulps

Measuring Consistency of Heterogeneous Contained Gels

(For example: Jams, preserves, jellies)

Ø TESTING HOMOGENEOUS PLASTIC SOLIDS

(For example: Fudge, Toffee, Marzipan, Bubble Gum, Chocolate, Fondant)

Measurement of Firmness and Stickiness

Measurement of Bite Force

Ø TESTING MULTIPARTICLE AND NON-HOMOGENEOUS PRODUCTS

(For example: Muesli Bars, Nougat)

Measuring Bulk Firmness

Ø TESTING BRITTLE SOLIDS AND PARTICULATES

(For example: Tablets/Lozenges, High Boil Sweets, Chocolate Bars, Meringues,

Biscuit Pieces, Inclusions, Malt Balls)

Measurement of Crispness of Multi-Particle Products

Measurement of Crispness of Single Product Pieces

Capturing Sound during a Test

Ø TESTING MULTI-PHASE CONFECTIONERY

Ø TESTING FILMS AND COATINGS

Measuring Coating Hardness and Brittleness

Measuring Adhesion/Stickiness of Liquid Films/Coatings

Measuring Adhesion of Films to Product

Measuring Peel Strength of Films and Packaging

Measuring Tensile Strength and Elongation of Edible Films and Packaging

Ø ELASTIC SOLIDS

(For example: Marshmallows, Gums, Jellies, Leathers, Liquorice)

Measuring Gel Strength, Rupture Force and Elasticity

Measuring Springiness/Elasticity

Using Texture Profile Analysis (TPA)

Measuring Tensile Properties

Ø TEMPERATURE CONTROL for temperature sensitive confectionery products

Ø MEASURING POWDERED/GRANULATED INGREDIENTS

Measuring Powder Flow

Ø CHEWING GUM – FROM RAW INGREDIENT TO FINISHED PRODUCT

 

Confectionery Testing

 

 

 confectionery-holder  three-point-bend-rig  tensile-grips-gum
Confectionery Holder
Allows complete penetration
and withdrawal of the sample,
through holes in the plates,
whilst avoiding sample slippage,
movement or lifting.
Three Point Bend Rig
Used for the assessment of
break strength of e.g. chocolate,
biscuits, cereal bars.
Tensile Grips
Can be used to measure tensile
strength or flexibility of e.g.
chewing gum sticks, liquorice.
 self-tightening-roller-grips2  craft-knife-blade  back-extrusion-cell-syrup
Self-tightening Roller Grips 
Used to measure tensile strength
of e.g. confectionery leathers,
where slippage at the grip face
may be a problem.
Craft Knife Blade
Can be used to assess coating
crispness of chewing gum dragees,
cutting force of e.g. liquorice,
caramel.
Back Extrusion Cell
Can be used to assess stickiness
and stringiness of e.g. icings,
caramel, honey.
 film-support-rig  flexible-substrate-clamp  acoustic-emission-video-playback
Film Support Rig
This rig allows testing of thin, film-
like products to measure the burst
strength, resilience and relaxation
properties.
Flexible Substrate Clamp
Allows the measurement of
'wrapper release' (the adhesion
of packaging material to a
confectionery sample).
Acoustic Emission and 
Video Playback
Allow the collection of acoustic
data during a test and the
synchronisation of force data with
video frames - of particular interest
for the testing of brittle products.
Frozen Confectionery
 frozconfec
A small diameter cylinder probe
(extended) can be used to e.g.
assess ice juice coating and
internal ice cream hardness.
A standard knife blade may be used
to assess the force required to cut through chocolate coating and the underlying ice cream of a choc ice.
The Texture Analyser Range

Compare Texture Analysers - take your choice of instrument

compare-plus compare-hd compare-express
taxtplus tahdplus taxt-express
Most popular
single column
Texture Analyser
for universal application
High capacity
versatile
twin column
Texture Analyser
Simple stand-alone
Texture Analyser
with limited capacity
and testing stroke
Capacity 50kg 750kg 10kg
Speed Range 0.01 - 40mm/s 0.01 - 40mm/s 0.01 - 10mm/s
Maximum Data Acquisition 500pps 500pps 400pps
Full Library Test Availability x x
Full Flexibility of
Test Programming
and Data Analysis
x x
Expandability x x
Ease of Use x
Portability x x

Typical measurements include:

  • Hardness: chocolate ice coatings, ice juice coatings, ice cream, frozen yoghurt, sorbet
  • Firmness of inclusions (or loss of firmness due to moisture uptake): meringue pieces, praline
Principle
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