ARTICLES
Articles & Guides
Texture analysis guides organized by sample and test method, covering the test principle, operating points and how to read the data.
Dairy · Updated 2026-10-04
How Do You Measure Full-Fat vs Low-Fat Yogurt Consistency? A Back Extrusion Guide
How to compare full-fat and low-fat yogurt consistency and adhesiveness with a texture analyzer's back extrusion test, including the test principle, operating points and how to read the data.
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Confectionery · Updated 2026-10-04
How Do You Measure Gummy Candy Texture? A Compression Test for Hardness and Springiness
An introduction to compression testing for gummy candy texture, covering strain control, probe selection, and how hardness and springiness are calculated — useful for confectionery R&D and quality control.
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Rice & Noodles · Updated 2026-10-04
How Do You Measure Cooked Rice Hardness? A Compression Test and Sample Prep Guide
How to measure cooked rice hardness and stickiness with a compression test, covering probe selection, strain control settings, key sample prep points and how to read the data.
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Bakery · Updated 2026-10-04
How Do You Measure Dough Hardness? The Dough Hardness Kit and Cookie Dough
How to measure cookie dough and dough hardness, covering what the Dough Hardness Kit is for, the puncture test principle, sample prep and data interpretation.
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Ingredients & Gels · Updated 2026-10-04
How Do You Measure Gelatin Bloom Value? The ISO 9665 Gel Strength Procedure
How to measure gelatin Bloom value per the ISO 9665 and GMIA standards, covering solution preparation, setting conditions, probe and penetration speed, and how to read the result.
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