Each type of bakery product has a typical form and texture, which is recognised by the consumer and a narrow range of textures, which define its nature. Any significant deviation from the ideal texture characteristics of a product type will often be considered as a loss of quality. Therefore, manufacturers aim to manufacture products whose texture remains within the specific limits. In order to achieve this aim they must be able to assess their products at the factory and during storage trials to assure a consistent level of quality for the consumer.