Crispiness of Snack Products

A change of process and effect on a snack product required investigation before implementing a new regime into full production.

Team employed: Food structure expertise and microscopist
 
Methodology: Examined the product exposed to differing processing regimes for structure under the microscope and the contribution of structure to crispiness.
 
Result: Processing regime employed without detrimental effect on product quality.


Applied Research and Analytical Services for Industry

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