The texture of cookies and snacks plays an important role in product quality. Properties such as brittleness, hardness, and breakability partly determine how a product is perceived by the consumer.
With the TX-700 Texture Analyzer from Lamy Rheology, these mechanical properties can be measured objectively and quantitatively.
Consider the following:
- The force required to break a cookie.
- The consistency of the texture between different production batches.
- The influence of the recipe and production process on the final texture.
These measurement data provide R&D and quality departments with insight into product characteristics and help optimize and monitor product quality.
On our website, you will find various application examples, including an extensive application note on testing chocolate-filled cookies.