The snapping force of a biscuit; stickiness of a jam filling; hardness of a dough; or firmness of baked cakes or loaves are all critical characteristics to any commercial baker
The new TMS-Console texture measurement system from UK food texture expert Food Technology is designed specifically for the food production environment.
Easy to operate and rugged in construction the TMS-Console texture analyser provides an economical solution to demanding food testing environments.
This simple console driven unit is available with a full range of probes and fixtures to allow the QC department to make routine measurements of subjective characteristics normally reserved for R+D.
Digital display of key characteristics such as hardness and deformation may be directly correlated to the sensory properties of a product as defined during its development.
The bakery technologist may now objectively measure the subjective characteristics of their products improving process control and maintaining consistent quality production.
