Confectionery Testing Attachments

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Confectionery Testing Attachments

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.

Confectionery Testing Attachments

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,
caramel.

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

Confectionery Testing Attachments

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

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


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

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

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