We have been recently introduced to a texture analyzer (Brookfield CT3). We have been baking cookies (soft and crunchy) since 2001. We do get occaaional complaints from customers that the cookies break during transit or they are hard etc. So at the moment we have rented out this instrument to see if it can be useful to us in improving the texture (crunch factor) of the cunchy cookies.
Has anyone out there used an instrument like this before and found it useful especially for cookies? I'm very skeptical abut this as first of all we do not have the right settings. According to the sales person this is something we have to come up with after collecting enough data. Another thing is, say we use this intrument, how can it help us? we will test the texture after it is baked. Once baked if the texture does not meet specs ( crunch factor differs for different individuals) and if the cookie has been baked correctly, is of a good color, and shape we are going to be packing it regardless of it meeting the specification of texture.
This equipment costs > 5 grand and I really dont want to invest in something which might potentially not be useful to us especially as we are not in an R&D phase. Please can any cookie experts give any suggestion?