How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 17 March 2015

How Creativity and Tradition combine to produce novel Hybrid Bakery delicacies

A dosant - a cross between a doughnut and a croissant It’s not all about the manufacture and provision of traditional bakery products any more. No longer do bakeries stick to the common array of Danish pastries, scones, doughnuts and muffins.  

Recently bakery manufacturers have started to get creative in order to gain a competitive advantage by provision of new and exciting products. Consumers constantly have the need to try new and enticing flavours and textures.

In some locations in the world they are prepared to stand in a long line in order to obtain these new merging sweet hybrid experiences.


After the success of the ‘Cronut’ (produced by combining a croissant and doughnut) in America, many other bakeries are now attempting their own dessert fusions such as the ‘Duffin’, ‘Crodough’ and ‘Townie’. 

The 'duffin', an amalgamation of a doughnut and muffin, is the latest portmanteau baked product to make the news alongside the 'townie' (a tartlet crossed with a brownie).

Investigating the new textural experiences
With new products comes the requirement to test and measure properties to assess the effects of change of ingredient or processing procedure on the end product. Once the final product formulation is decided there is also a need to ensure that it can be manufactured consistently to guarantee quality control.

Whilst the majority of major bakeries have texture analysis installed in their quality control to perform standard procedures, there is the need to adopt new texture analysis measurements when new products offer different or a range of textural properties that have not been traditionally measured.

To read more, request the article ‘‘Revealing the new textural experiences in hybrid bakery products" – click here...







For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

TA.XTplus texture analyser with bloom jar The
TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...


Watch our video about testing of bakery productsDownload a published article covering methods for the testing of bakery products

Browse our range of bakery product testing solutions

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