Confectionery Testing

Any of the texture analyser range can be used for the product tests listed below. A selection of special attachments and typical measurements are also shown which are commonly used in this application area. However, this does not show the complete range of attachments available for the testing of confectionery products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing. Typical measurements include: Firmness/Hardness: chocolate, chewing gum dragees, gelled confectionery, nougat, toffee, fondant, halva, marzipan Stickiness: boiled sweets, gummie bears, chewing gum, syrup, icings, toffee Stringiness (tailing/stringing of a product when a probe is pulled away): syrup, honey, caramel Tensile Strength: confectionery leathers, chewing gum rope Coating Crispness: sugar-coated nuts, chewing gum dragees Break Strength/Snapping Force: snack bars, chocolate, cereal bars Flexibility: chewing gum sticks/rope, liqourice Gel Strength: gelled confectionery Fracturability: hard-boiled candies Springiness: marshmallows

For more information on Confectionery Testing talk to Stable Micro Systems Ltd