FDBusiness.com

Zeelandia Pioneers New Testing Method to Determine Bakery Crustiness

 Breaking News
  • Tesco to Simplify Operational Structures Tesco has announced changes to simplify its operational structures to improve efficiency and give line managers clearer accountability for colleague and customer experience. As part of these changes, the role of People Manager and Compliance Manager will be removed from large stores and fulfilment centres in the UK. The role of Customer Experience Manager, present in [...]...
  • UK Consumers are Confused About Food and Health UK consumers think that information about diet and health is confusing, and they would rather believe the internet than a dietitian. In a survey of 2,000 consumers in the UK, US, Spain and Australia, conducted by New Nutrition Business, 79% said they find messages surrounding health, food and nutrition confusing. Because of changing dietary advice, more and [...]...
  • Putting the Maximum Mechanical Work in Your Mixing Process With a Minimum of Energy Consumption Packo Pumps in Belgium and Daniatech in Denmark have bundled their expertise in pump manufacturing and mixing and have set a new standard in high-shear pumps. The patented rotor-stator design was optimized with CFD and gives the pump an unrivalled energetic efficiency. The energy consumption is 40% to 50% lower compared to high-shear pumps of other [...]...
  • Serac Presents its New Aseptic Combox Serac has accomplished its objective to combine its PET linear blower (SBL) with its rotary weight filling machine in a single unit (under the trade name Combox). By the end of 2017, around fifteen Combox units have been installed in Europe, North America, South America and Asia. The Combox is now also available in an Aseptic [...]...
  • Ebro Expands in Pasta With €130 Million Deal Spanish food group Ebro has agreed to acquire a 70% stake in Bertagni 1882, the Italian premium fresh pasta producer, for €130 million. With production plants in Vicenza and Avio in Italy, Bertagni employs 275 people and is known as the oldest brand of filled pasta in Italy. Its gross sales in 2017 will exceed [...]...

Zeelandia Pioneers New Testing Method to Determine Bakery Crustiness

June 28
13:17 2013

Zeelandia, a global bakery ingredients manufacturer, has pioneered an exciting new testing method to determine the crustiness of bakery products using market-leading texture analysis equipment. Combining Stable Micro Systems’ bread ‘V’ squeeze test with simultaneous acoustic measurements, Zeelandia obtains detailed objective analysis of crust breakage.

 

This enables the company to develop high-performance ingredients that respond to a dynamic and growing sector of the bakery market.
Crustiness is an attribute increasingly sought by consumers, who now enjoy an unprecedented range of international bakery products, including baguettes, ciabattas, focaccias and crusty bread rolls. A dry, crusty outer texture and a crispy sound are an essential part of the eating experience, which Zeelandia can now measure repeatedly and objectively
The new test combines the use of a microphone with a bread ‘V’ squeeze attachment to Stable Micro Systems’ well-known texture analyser. The ‘V’ squeeze attachment comprises two ‘V’ shaped rounded fingers which are lowered onto the sample and squeeze it for defined period of time, or to a specified distance. The texture analyser’s software, Texture Exponent, measures the force required to compress the sample and the sounds emitted as compression takes place. The higher the force reading and acoustic emissions, the crustier the product is deemed to be.
Henk Mulder, physical scientist at Zeelandia, comments, “Stable Micro Systems’ equipment is extremely accurate and versatile. Manual tests, and even our previous lab testing methods, didn’t give us enough detail to draw meaningful conclusions for our NPD or quality control purposes. The ‘V’ squeeze test measures valuable parameters, but recording sound using the Acoustic Envelope Detector provides far more detailed results that can be used in new product development and for competitor analysis and QC purposes.
Coen Sander, food scientist at Zeelandia, adds, “Perfecting texture in crusty products is particularly challenging because despite the crunchy crust, we’re often also seeking a soft centre – all with maximum shelf life. We’re now testing a wide range of finished baked products containing different Zeelandia ingredients in varying proportions. Collating and comparing these detailed test results means we can evaluate the impact of changes to recipes and processing conditions.”
Conny van Loon, sales manager at Stable Micro Systems, sums up, “This is the latest example of a Stable Micro Systems customer developing bespoke tests to respond to its own needs, and those of its market. Zeelandia can now offer its customers even more valuable technical support, as well as continue improving its own product offering.”

About Author

colin

colin

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • January 19, 2018International Green Week
  • January 20, 2018Sigep Rimini
  • January 24, 2018International Bulk Wine and Spirits Show (IBWSS)
  • January 28, 2018ProSweets Cologne (Int'l Sweets and Biscuits Fair)
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber





Subscribe Here



Advertisements