Snack Product Testing

Any of the texture analyser range can be used for the product tests listed below. A selection of special attachments and typical measurements are also shown which are commonly used in this application area. However, this does not show the complete range of attachments available for the testing of snack products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing. Typical measurements include: Crispness/ fracturability: potato chips, tacos, tortilla chips, pretzels, popcorn, extruded snacks, popodums, prawn crackers, crispbread, breadsticks Spreadability: table spreads, peanut butter Toughness/Tensile Strength: pizza, tortillas Firmness: nuts, tortillas, French fries, cereal bars Extensibility/Elasticity: tortillas Hinge Strength: taco shells Consistency: ketchup, snack dips, jam

For more information on Snack Product Testing talk to Stable Micro Systems Ltd