There are several tests for bakery using TVT-300XP. These can be used to predict the perception of the products of the consumer and to evaluate a change in the recipe for example. A common test is to determine their firmness as a way to evaluate the “freshness”.
Typical tests
| Firmness and indication of staling rate | e.g. bread crumb/crust, cakes, biscuits, bagels, pizzas, crackers |
| Crumb and crust texture | e.g. bread, cakes |
| Springiness/Recovery/Elasticity | e.g. bread, cakes |
| Fracturability/Crispness | e.g. crackers, biscuits, wafers, breadcrumbs |
| Extensibility/Tensile test | e.g. dough, tortillas, pancakes, buns |
| Adhesiveness/Stickiness | e.g. dough, fillings, marzipan |
| Consistency | |
| Work softening |
Accessories
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| Cylinder probe Can be used for puncture and compression test to measure the firmness, springiness and consistency etc. Compatible with AACC method 74-09. |
Tensile rig Can be used for dough, tortillas etc. |
Three point bend rig Can be used for fraction tests to measure the fracturability and crispiness. |