Confectionary & Snacks Testing
Test the hardness, crispiness and stickiness of your boiled sweets, snacks or chocolate.
Description
From the hardness of boiled sweets to the extensibility of chewing gum or the fracture strength of snack foods, 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.
Experience a selection of our grips and fixtures for here.
If you cannot find what you are looking for, please contact us for a presentation of our full range.
