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Our compression testing capabilities

Bread (Breadcrumb) Texture Profile Analysis (TPA) by Cylinder Probe Compression Method

Texture Profile Analysis (TPA) is one of the few standard test methods related to food texture measurement. It is a twice-compressed test and then a number of calculated points that relate to characteristics.

Pasta Stickiness Testing by Compression Method

The stickiness of pasta caused by its starch content is one of primary texture characteristics. Using a simple compression test, one is able to measure the stickiness of a single piece of pasta.
Most compression test measure the maximum force incurred during the test. To test stickiness, a known force is applied to the product. The compression plate then moves upward.

Cake Firmness Testing by Cylinder Probe Compression Method

Firmness is one of primary quality indicators for most bakery products. Similar to bread, cake is tested by doing a simple compression test. The firmness can be directly related to freshness of the product. Fresh products tend to be softer than slightly older products. This is due to the product taking up moisture and becoming stale.

Pastry Dough Hardness by Cylinder Probe Compression Method

Many products require only a simple penetration test to measure differences in texture. For pastry dough, a small amount of each variant was prepared for testing.

Each test replication involved the probe moving a set distance into the sample and then measuring the resistance force as the representation of product hardness. This result was then compared to the product that was said to have the ideal texture and consistency.

Candy (Peppermint) Hardness Testing by Cylinder Probe Penetration Method

The hardness of some candy is very important as it is an indication of its resistance to breakage during shipment. Most of these hard candies are consumed in a way that does not involve chewing.

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