Cheese (Block) Firmness Testing by Dual Compression Method
The 75mm compression plate is a flexible and widely used attachment in texture testing.
It is a used to apply a consistent force to sample that is in any number of forms. For blocked cheese, small samples were cut using a template to ensure consistent results. For this product, the sample was compressed twice to a set distance.
The dual compression cycle allows for characteristics such as springiness and cohesiveness to be calculated by the TMS Pro in addition to firmness/hardness.
Gelatin Strength Testing by Cylinder Bloom Probe Compression Method
The strength of a gel can be a very important characteristic both as a final good and as an ingredient. Gelatin can be consumed as a whole in a product such as gelatin snack cups. It is also often used binding agent in any number of other products.
Dough Firmness Testing by Cylinder Probe Penetration Method
This test was designed the measure the difference in firmness of two different bread dough samples. First the products were allowed to equilibrate under refrigeration to approximately 40°F.
For each test replication, the probe moved down until it came into contact with the bread dough. It then went an additional 5mm into the product. Upon completion, the TL Pro software calculated the maximum force incurred (firmness).