Texture Analysis in Action: the Tortilla/Pastry Burst Rig

The TORTILLA/PASTRY BURST RIG (HDP/TPB) has been developed to perform extension and elasticity measurements on laminated pastry and tortilla dough. 

It can also provide secure and rapid location for many types of thin or sheeted samples. The rig consists of two plates that can be bolted together with the sample sandwiched between. The plates have holes through their centres which expose a circular section of the sample allowing a 1" Spherical probe to be pushed through.

Snack Product Texture Measurement and Analysis

Breakfast cereals and snack foods such as tortilla chips, potato crisps, corn puffs and prawn crackers have many features in common, both in their manufacturing processes and in their product characteristics. 

Many of these products are made from similar types of raw materials and tend to be processed as doughs at much higher temperatures than those used for conventional baked products.

Although the final products in the breakfast cereal and snack food markets are distinctly different in their appearance, they all tend to have low residual moisture contents and similar brittle crispy textures.