The NOODLE/PASTA LOOP TENSILE RIG (A/NPLT) comprises of a unique annular sample cutter, hand press and sample mounting washers that fit to the Spaghetti/Noodle Tensile Rig.
This fixture adapts the Spaghetti/Noodle Tensile Rig for use with sheet dough samples.
The unique cutter produces an annular sample that has been designed to promote failure away from the sample mounting points.
The global market for dairy products has seen steady growth over the past ten years, reaching a value of over $270 billion and expected to drive the market to a value of $371.1billion by the end of 2017.
As consumer tastes become increasingly sophisticated, supermarkets are displaying a wider variety of dairy products in an attempt to supply consumers with the choice they desire.
One way manufacturers can survive in this competitive environment, and retain consumer satisfaction and market share, is to invest in the quality of their existing products as well as new product development and innovation.
The CHEESE GRATING RIG (A/GR) comprises a grating platform consisting of interchangeable grating faces and a sample block holder which acts as a sample template and, during the test, holds the sample in place.
The rig is used in conjunction with the TA.XTplus texture analyser which unusually in this case is used in a horizontal position to ensure a constant application of force onto the sample. This configuration also means that samples can be tested repeatedly over several cycles without the need for reloading.
Scientists at the University of Torino in Italy have published an extremely interesting book chapter, entitled: 'Changes in Physical and Mechanical Properties of Dehydrating Berries'.
This highlights the parameters that a texture analyser can provide, as predictors of consumer acceptability.
At the University of Torino, the researchers have been using their TA.XTplus Texture Analyser and Acoustic Envelope Detector to investigate wine grapes.
The WARBURTONS DOUGH STICKINESS SYSTEM (A/WDS500 or A/WDS1000) features a sample testing box into which dough samples (of either 500g or 1Kg) can be placed quickly and with minimum exposure of the cut surface to the atmosphere.
A retaining plate is placed on top of the dough, applying slight compression to the sample.
A narrow blade is driven through a slot in the retaining plate, to a defined distance.
Texture is an important attribute in that it affects processing and handling, influences habits, and affects shelf-life and consumer acceptance of products.
Texture analysis is the mechanical testing of food, cosmetics, pharmaceuticals, adhesives and other consumer products in order to measure their physical properties.
Because of its adaptability, texture analysis has become commonplace in many industries to measure a specific or range of characteristics or properties relating to the way a material behaves, breaks, flows, sticks, bends, etc.
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.
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.
