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How does one determine specific gravity?
Do you know the meaning of the stamped number on an ice cream scoop?
What are some simple tests to determine food quality?
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This particular page became really large and unwieldly. It was almost as bad as doing a search with one of the browsers on a topic. That is not the goal of the master webber. However, when I start to separate and catagorize it all it turns out that many companies cross over into a variety of catagories. Thus, you may want to check all the links. If your company is "miscatagorized" feel free to contact the Food Resource and I will change it. Unfortunately, having worked on this site since 1995, it is critical not to duplicate links. Such duplication is minimized.

Bailey, C. H. 1934. An Authomatic Shortometer. Cereal Chemistry 11:160

Shortometer

Cathcart, W.H. and C.L. Cole. 1938. Wide-range volume-measuring apparatus for bread. Cereal Chemistry 15: 69-70. Davis, C. E. 1921. Shortening: Its Definition And Measurement. Industrial And Engineering Chemistry 13:797

Shortometer, Lard, Fat, Breaking Strength, Pastry, Unhydrogenated Oil, Breaking Strength, Hydrogenated Oil, Breaking Strength

Halliday, E. G. 1937. Objective Tests For Cooked Food. Food Research 2:287

Objective Measurement, Dynamometer, Penetrometer, Pressometer, Press Fluid, Munsell System, Shortometer, Tensile Strength, Compressibility Dynamometer, Dynamometer, Penetrometer, Press Fluid, Munsell System, Shortometer, Tensile Strength, Compressibility, Penetrometer, Dynamometer, Press Fluid, Shortometer, Compressibility Dynamometer, Penetrometer, Press Fluid

Lubick, Naomi. 2000November. Desert Fridge. Scientific American 283: 26.

Platt, W. and P.D. Kratz. 1933. Measuring and recording some characteristics of test sponge cakes. Cereal Chemistry 10: 73-90.

Rose, T. S. 1953. Supplementary Study On Pastry Methods. Journal Of Home Economics 45:337

Pastry Preparation, Bailey Shortometer

Rose, T. S.; Dresslar, M. E.; Johnston, K. A. 1952. The Effect Of The Method Of Fat And Water Incorporation On The Average Shortness And The Uniformity Of Tenderness Of Pastry. Journal Of Home Economics 44:707

Pastry Shortness, Breaking Strength, Shortometer

Simmons, H. M. Report Of The 1939-1940 Committee On Testing Biscuit And Cracker Flours Year 1941 Cereal Chemistry 18:252

Cracker Flour, Biscuit Flour, Wheat Flour, Protein, Ash, Ph, Maltose, Cracker, Viscosity, Sponge Dough, Shortometer

Simmons, H. M. 1941. Report Of The 1939-1940 Committee On Testing Biscuit And Cracker Flours. Cereal Chemistry 18:252

Cracker Flour, Biscuit Flour, Wheat Flour, Protein, Ash, Ph, Maltose, Cracker, Viscosity, Sponge Dough, Shortometer

Simmons, H. M. 1940. 1938-39 Report Of The Subcommittee On Testing Biscuit And Cracker Flours. Cereal Chemistry 17:250

Biscuit Flour, Cracker Flour, Sponge Dough Process, Flour, Viscosity, Protein, Ash, Cookie Flour, Cracker, Fat, Shortometer, Ph

Swartz, V. 1938. Two further simple objective tests for judging cake quality. Cereal Chemistry 15: 249-250.

Simmons, H. M. Report Of The 1939-1940 Committee On Testing Biscuit And Cracker Flours Year 1941 Cereal Chemistry 18:252

Cracker Flour, Biscuit Flour, Wheat Flour, Protein, Ash, Ph, Maltose, Cracker, Viscosity, Sponge Dough, Shortometer

Simmons, H. M. 1941. Report Of The 1939-1940 Committee On Testing Biscuit And Cracker Flours. Cereal Chemistry 18:252

Cracker Flour, Biscuit Flour, Wheat Flour, Protein, Ash, Ph, Maltose, Cracker, Viscosity, Sponge Dough, Shortometer

Simmons, H. M. 1940. 1938-39 Report Of The Subcommittee On Testing Biscuit And Cracker Flours. Cereal Chemistry 17:250

Biscuit Flour, Cracker Flour, Sponge Dough Process, Flour, Viscosity, Protein, Ash, Cookie Flour, Cracker, Fat, Shortometer, Ph

Swartz, V. 1938. Two further simple objective tests for judging cake quality. Cereal Chemistry 15: 249-250.

Updated: Sunday, March 30, 2008.