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)
  • Multi-Phase Confectionery
  • 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 info@texturetechnologies.com.