There are several tests for confectionary using TVT-300XP. These can be used to predict the perception of the candy of the consumer and to evaluate a change in the recipe for example.
Typical tests
| Firmness/Hardness | e.g. candy, chocolate, toffee, gelled confectionary |
| Flexibility | e.g. chewing gum sticks |
| Fracturability/Break strength/Snapping force | e.g. chocolat / cereal bars, candy sticks / canes, hard candy, ice coatings |
| Tensile strength/Extensibility | e.g. confectionary sticks / ropes / leathers |
| Stickiness | e.g. gummy candy, chewing gum, caramels, toffee, syrup |
| Gel strength | e.g. gelled candy |
| Crispness | e.g. coatings, dragees |
| Stringiness | e.g. syrup, honey |
| Springiness | e.g. gummy candies, marshmallows |
Accessories
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| Cylinder probe Can be used to determine the firmness, stickiness, springiness, stringiness and the gel strength. |
Small cylinder probe Can be used to determine the break strength of hard candy. |
Three point bend rig Can be used to determine the fracturability, break strength and flexibility. |
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| Tensile rig / Hold rig Can be used to measure the tensile strength. |
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