Developing a product that retains its crunchy crust and a soft center with a maximum shelf life can be challenging. A new blog post on the Stable Micro Systems blog discusses how Zeelandia, global bakery ingredients manufacturer, has created a new test for measuring the “crustiness” of their products.

The new test uses a bread “V” squeeze attachment on the TA.XTPlus Texture Analyzer fitted with an Acoustic Envelope Detector. The “V” squeeze attachment’s two “V” shaped rounded fingers are lowered onto the sample and then squeeze it for defined period of time, or to a specified distance. Exponent, the TA.XTPlus’ companion software, measures the force required to compress the sample and the sounds emitted as sample is compressed. Higher force readings and acoustic emissions indicate a crustier product.

original blog post