A specialist materials testing machine has proved invaluable in helping an Italian manufacturer develop its range of traditional biscuits for export markets
Test curves plotted by the Tinius Olsen H1 K-F machine show if the biscuits retain their original crunchiness characteristics following changes to try and extend shelf life.
The project has been undertaken on behalf of the manufacturer by a company called CSI, part of the Italian Institute for Certification of Quality.
Working in collaboration with the food technology department of Milan University, CSI had been examining ways in which to decrease the amount of free water in the biscuits as this was the key factor in extending the shelf life of the biscuits.
It was critical that any changes did not detract from the characteristics making the original recipe so successful within Italy, so CSI decided the most effective check was to use a materials test machine.
Tinius Olsen manufactures test machines for all types of products and applications but its H1 K-F has been specially developed for use in the food sector with features such as surfaces made from surgical grade stainless steel for ease of cleaning and hygiene.
"Our H1 K-F was purchased last year as part of the creation of an entirely new laboratory to increase our capabilities," says CSI's technical manager, Dr Vestrucci.
"We used it on this project to control the crunchiness of the biscuit crust, while keeping a softer centre".
A 60deg penetration cone breaks through the crust and continues into the softer inside and the Tinius Olsen software enables a test curve of the results to be compared with the original reference sample.
