Tuesday, 12 November 2013
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 can now be measured repeatably and objectively. 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.