Confectionery Testing Attachments

Confectionery Holder - Texture Analysis

Three Point Bend Rig - Texture Analysis

Tensile Grips - Chewing Gum - Texture Analysis

Confectionery Holder
Allows complete penetration
and withdrawal of the sample, 
through holes in the plates, 
whilst avoiding sample slippage,
movement or lifting.

Three Point Bend Rig
Used for the assessment of
break strength of e.g. chocolate,
biscuits, cereal bars.

Tensile Grips
Can be used to measure tensile
strength or flexibility of e.g. 
chewing gum sticks, liquorice.

Self Tightening Roller Grips - TA.HDplus - Texture Analysis

Craft Knife Blade - Texture Analysis

Back Extrusion Cell -n Texture Analysis

Self-tightening Roller Grips 
Used to measure tensile strength
of e.g. confectionery leathers,
where slippage at the grip face
may be a problem.

Craft Knife Blade
Can be used to assess coating
crispness of chewing gum dragees, 
cutting force of e.g. liquorice, 

Back Extrusion Cell
Can be used to assess stickiness
and stringiness of e.g. icings, 
caramel, honey.

Film Support Rig - Texture Analysis

Flexible Substrate Clamp - Texture Analysis

Acoustic Emission/Video Playback - Texture Analysis

Film Support Rig
This rig allows testing of thin, film-
like products to measure the burst
strength, resilience and relaxation

Flexible Substrate Clamp
Allows the measurement of
'wrapper release' (the adhesion
of packaging material to a
confectionery sample).

Acoustic Emission and 
Video Playback
Allow the collection of acoustic
data during a test and the
synchronisation of force data with
video frames - of particular interest
for the testing of brittle products.

Frozen Confectionery

Frozen Confectionery

A small diameter cylinder probe 
(extended) can be used to e.g. 
assess ice juice coating and 
internal ice cream hardness.

A standard knife blade may be used
to assess the force required to cut through chocolate coating and the underlying ice cream of a choc ice.

Typical measurements include:

  • Hardness: chocolate ice coatings, ice juice coatings, ice cream, frozen yoghurt, sorbet

  • Firmness of inclusions (or loss of firmness due to moisture uptake): meringue pieces, praline

Application brochure


Any of the texture analyser range can be used for the product tests listed below.

A selection of special attachments and typical measurements which are commonly used in this application area are shown above. 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

Application Studies are available for the testing of confectionery products using the TA.XT2i, TA.XTplus, TA.XTExpress  or TA.HDplus texture analysers.

In addition, scientific papers have been published which reference the use of the TA.XT2i/TA.XTplus/
TA.HDplus in the testing of confectionery products.
Click here for paper titles and citation details.

Application Studies

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