Food Texture Testing Resources
Technical guides, test protocols, and application notes to help you get the most from your food texture analyzer.
Getting Started
Complete Guide to Texture Profile Analysis (TPA)
Everything you need to know about the two-compression TPA test — parameters, protocols, probe selection, and interpreting results.
How to Select the Right Probe for Your Food Application
Cylindrical probes, cone probes, Warner-Bratzler blades, back-extrusion rigs — a decision tree for every food matrix.
Application Protocols
Chocolate Snap Force Testing Protocol
Step-by-step test setup for measuring chocolate break force and detecting fat bloom using a three-point bend rig.
Bloom Strength Measurement for Gelatin & Agar
AOAC 935.16-compliant protocol for measuring Bloom grade — from sample preparation to data interpretation.
Butter Spreadability at 5°C — Test Method
Standard cone penetration test for measuring butter and margarine spreadability at refrigerator temperature.
Warner-Bratzler Shear Force for Meat Tenderness
AMSA-recommended protocol for measuring beef, pork, and poultry tenderness using the WB blade attachment.
Industry Guides
Texture Analysis in Bakery QC
How bread manufacturers use TPA to monitor crumb firmness, staling rate, and crust crispness — with typical benchmark values.
TPA vs. Single-Point Measurement: Which Is Right for You?
A technical comparison of full TPA curve analysis versus simple penetration or compression tests — and when each is appropriate.
Need a Specific Protocol?
Our application engineers can provide custom test protocols, probe recommendations, and benchmark data for your specific product. Contact us to get started.
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