Baking, upping the quality

Lloyd Instruments has developed a texture profiling system designed to help the baking industry ensure end-product quality. The product, called the TAPlus, is the company's latest texture analyser to hit the market.

Texture profiling in the baking industry is vital. Too sticky and dough may adhere to mixing equipment; too dry and the dough may be of poor quality and yield.

The company writes that the TAPlus offers a quantitative approach, aimed at driving down costs through fast, efficient testing without compromising on data accuracy or reproducibility. Key to its success, says the company, is its flexibility, ease of use, and high sensitivity of measurement.

The TAPlus features a 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.

The product has a sizeable working area to accommodate large samples, claims the company. A reading measurement to within +/- 0.5 per cent and a speed accuracy lower than 0.2 per cent ensures reliable results.

The standard system includes the base machine, a drip tray, food testing base and probe for routine entry-level applications.

There is also a forward extrusion Ottawa jig to assess dough roll out, and special knife blade attachments to test dough springiness, crust hardness, even checks for air pockets or other constituents. It is also possible to measure dough hardness and dough stickiness in one complete test with a flat ended probe attached.

These tests allow bakery producers to alter ingredient ratios, assess baking times and determine optimum production methods.

Once the ideal profile has been determined, adds the company, the standard procedure can then be transferred to the production line for rapid testing in quality control.

For further information e-mail funecrf@yyblq-vafgehzragf.pb.hx​.