Bakery Testing

The TA1 is the latest texture analyzer that offers affordable, high performance testing whether in Quality Control or product development.

The use of human sensory panels to determine product quality is well documented but too impractical for today’s busy mechanized bakeries. The TA1 texture analyzer offers a quantitative approach, aimed at driving down costs through fast, efficient testing without compromising on data accuracy or reproducibility. Key to its success is flexibility, ease of use, and high sensitivity of measurement.

The TA1 texture analyser features a 225lbf (100 kgf) capacity, designed specifically for routine textural testing and sophisticated texture profile analysis. It sits comfortably on a bench and accepts interchangeable, easy to connect XLC Series load cells as the load measuring device. 

Texture profiling in the bakery industry covers a number of disciplines. Checking dough stickiness is straightforward with the “Dough Preparation Set” fitted to the TA1 texture analyzer. Too sticky dough may adhere to mixing equipment; too dry may result in poor quality and yields. There is a novel forward extrusion “Ottawa” jig to assess dough roll out, and special knife blade attachments to test dough springiness, crust hardness and even check for air pockets or other constituents. It is also possible to measure dough hardness (on the compressive “puncture” stroke) and dough stickiness (on the withdrawal stroke) in one complete test with a flat ended probe attached.

Such tests allow producers to alter ingredient ratios, asses baking times and determine optimum production methods. It is possible to correlate any measured data against human sensory panels as a final check. Once the ideal profile has been determined, the standard procedure can then be transferred to the production line for rapid testing in Quality Control.