Snack Product Testing Attachments


Tortilla/Pastry Burst Rig - Texture Analysis

Crisp Fracture Support Rig  - Texture Analysis

TTC Spreadability Rig - Texture Analysis

Tortilla/Pastry Burst Rig
Has been developed to perform
extension and elasticity 
measurements on pastry and 
Tortillas.

Crisp Fracture Support Rig
Used for Fracturability of snack
foods and potato crisps by means 
of penetration using a ball probe.

TTC Spreadability Rig
Used for the measurement of
spreadability of e.g. fats, table 
spreads, peanut butter.

Craft Knife Blade - Texture Analysis

Mini Kramer/Ottawa Cell

Pizza Tensile Rig - Texture Analysis

Craft Knife Blade
Can be used to assess cutting
force of e.g. nuts.

Mini Kramer/Ottawa Cell
Particularly suited to reduce the
force of bulk shearing/compression 
of multi particle products.

Pizza Tensile Rig
The tensile force and extension
to break the sample is measured 
and used as indication of pizza 
toughness.

Kramer Shear Cell - 5 blade - Texture Analysis

Ice Cream Cone Strength Rig - Texture Analysis

Acoustic Emission/Video Playback - Texture Analysis

Kramer Shear Cell
This rig performs a bulk
compression/shearing test, 
particularly useful when
trying to assess the firmness
of multiparticle products of
various shapes and sizes.

Ice Cream Cone Strength
Assesses the structural strength
of ice cream wafer cones under compression, simulating likely
conditions of use.

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.


Application brochure

TO REQUEST THIS APPLICATION BROCHURE
CLICK HERE

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 snack products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.

Typical measurements include:

  • Crispness/ fracturability: potato chips, tacos, tortilla chips, pretzels, popcorn, extruded snacks, popodums, prawn crackers, crispbread, breadsticks

  • Spreadability: table spreads, peanut butter
  • Toughness/Tensile Strength: pizza, tortillas
  • Firmness: nuts, tortillas, French fries, cereal bars
  • Extensibility/Elasticity: tortillas
  • Hinge Strength: taco shells
  • Consistency: ketchup, snack dips, jam


Application Studies are available for the testing of snack 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 snack products.
Click here for paper titles and citation details.

Application Studies


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