Texture FAQ | Labomat

Texture FAQ
In this category, Labomat Essor answers your most frequently asked questions about measuring the consistency or texture of your products.
Case study: Lipstick test according to ASTM D1321-10
Case study: Lipstick test according to ASTM D1321-10
Case study: Measurement of candy hardness and crunchiness
Case study: Measurement of candy hardness and crunchiness
Case study: Measurement of hardness, crunchiness and cracking of cookies
Case study: Measurement of hardness, crunchiness and cracking of cookies
Case study: Measurement of the consistency of crème fraîche
Case study: Measurement of the consistency of crème fraîche
Case study: Measurement of wax firmness according to ASTM D937-92
Case study: Measurement of wax firmness according to ASTM D937-92
Case study: Measuring the cutting force of butter or margarine
Case study: Measuring the cutting force of butter or margarine
Case study: Measuring the firmness of bakery products
Case study: Measuring the firmness of bakery products
Case study: Measuring the firmness of sliced bread
Case study: Measuring the firmness of sliced bread
Case study: Measuring the hardness and crispness of banana crisps
Case study: Measuring the hardness and crispness of banana crisps
Case study: Measuring the spread of petroleum jelly
Case study: Measuring the spread of petroleum jelly
Case study: Measuring the tensile strength of lasagna
Case study: Measuring the tensile strength of lasagna
Case study: Measuring the texture of cheese sticks
Case study: Measuring the texture of cheese sticks
Case study: Tofu or curd consistency measurement
Case study: Measurement of consistency of tofu or curd