Confectionary and Snacks Testing

Posted on December 15, 2016

From the hardness of boiled sweets to the extensibility of chewing gum or the fracture strength of snacks food, the TA1 texture analyzer, combined with the right grips and fixtures, is capable of testing all samples on the same machine. Typically, penetration tests are performed to measure properties such as coating hardness, stickiness and hardness. 3-point bend tests measure the flexural strength and rigidity of chocolate bars. Firmness, hardness, gumminess, fracturability, stickiness, springiness, flexural strength and tensile strength are just a few of the test types you can perform with our food grips and fixtures for confectionary and snacks.

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