New: Confectionery Products Texture Analysis Application Overview Now Available
Wondering how texture analysis can benefit your team?
We’re pleased to offer a new and comprehensive guide to the multiple applications of the TA.XTPlus Texture Analyzer for confectionery products. The guide covers the following topics:
*Homogenous Semi-Solids (For example: Syrups, Caramel, Fondants and Fillings, Chocolate Spread, Icings, Glazes)
*Non-Homogenous Semi-Solids (For example: Jams, preserves, jellies)
*Homogenous Plastic Solids (For example: Fudge, Toffee, Marzipan, Bubble Gum, Chocolate, Fondant)
*Multiparticle and Non-Homogenous Products (For example: Muesli Bars, Nougat)
*Brittle Solids and Particulates (for example: Tablets/Lozenges, High Boil Sweets, Chocolate Bars, Meringues, Biscuit Pieces, Inclusions, Malt Balls)
*Films and Coatings
*Elastic Solids (For example: Marshmallows, Gums, Jellies, Leathers, Liquorice)
*Temperature Control for temperature sensitive confectionery products
*Measuring Powdered/Granulated Ingredients
*Chewing Gum – From Raw Ingredient To Finished Product
To request a copy of the overview, please contact your regional manager or email us at firstname.lastname@example.org.