Texture Technologies’ Connect line of texture analyzers is a leader in the testing of physical properties of food. The results calculated by the equipment can be compared to sensory panel testing to set desired ranges for crispiness, crunchiness, firmness, toughness, cheese stretchability and more. This equipment gives an exact number to compare to desired sample results.

“Our dough manufacturers can look at the physical properties of the dough,” Misty says of Texture Technologies in an interview with PMQ’s Chris Green. “So they can look at the stiffness … the bounce back … how much force it takes to press out. They can cut through with any type of blade so they can see, once they ship it out, how it would behave in different stores.”