Texture Analysis in Action: the Ottawa Cell

The OTTAWA CELL (A/OTC) is comprised of a square section test cell and loose fitting plunger.  

Test samples, which include fruit, vegetables and pulses, are extruded through an extrusion plate located in the base of the cell.

Extrusion plates feature holes, wire, blades or bars, to suit the sample and are supplied separately. 

How Creativity and Tradition combine to produce novel Hybrid Bakery delicacies

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.