Guide pricing

Register now to view our guide prices in just a few seconds.

If you're just starting your search for a tensile tester then our guide prices include test frame, software, installation and ongoing support. Excludes price of load sensor and accessories.

Would you like a formal quote or a demo?

You can also request a free formal quotation and demonstration if you want to discuss your test requirements with an engineer.

What is Mecmesin | Texture Analysis?

 

Mecmesin | Texture Analysis is the rebrand of our Food Technology Corporation (FTC) business under our parent Mecmesin brand.

Through our 15 plus year association with FTC, Mecmesin has built up extensive experience in practical food texture measurement.

This rebrand is part of our strategy to emphasise the strength of our capabilities and to grow our food texture analysis business.

Our expertise combined with our cost effective solutions for field, factory and laboratory test environments makes us the ideal partner for your texture measurement needs.

Texture Analysis SolutionsPastry Dough Hardness

Situation

short crust pastry penetration testLarge scale commercial bakery identified a requirement to measure dough hardness as a predictor to process performance in rotary moulder and plug former.

Dough texture and firmness was identified as critical characteristic to processing performance. If dough were too soft it would stick to the mold and plug former equipment. If too hard it would not fill the mold or crack on crimping.

The ability to be shaped depends on the textural attributes of adhesiveness, cohesiveness and hardness. Once baked into the final pastry product, the ideal sensory mouthfeel perceptions of cripness, crustiness, or crumbliness must be balance with the manufacturing balance of malleability and shortness.

Method

Three replicate penetration tests on a sample taken from the dough mixer.
Dough was pressed into the standard-sized container to maximise reproducibility.

short crust pastry penetration forces graph

  • Identified process and ingredient variables, which affect dough texture
  • Upper and lower limits for variables established
  • Troubleshooting checklist formed to rectify out of spec dough
  • Quality standards set for good and bad dough

Results

• Reduced downtime
• Reduced product wastage due to out of spec dough reaching production line

 pastry penetration forces bar chart for various types

Talk to your nearest representative for your country about solutions, pricing and support
 

Got a question about a solution? Get in touch and speak to one of our Technical Sales Engineers now...

Speak to an expert