Brabender ViscoQuick and Convimeter II measurement technologies are suitable for the snack and confectionery industry.
The Brabender ViscoQuick viscometer is used for characterising chocolate raw materials. It can determine the crystallisation behaviour of raw materials under shear as well as its rheological properties. Key raw materials from chocolate production include cocoa butter, cocoa masses and nut-based masses. Its measurement method carries out starch-based standard measurements in 10 min.
The Convimeter II enables viscosity measurement and process control in the production and development of liquids and pastes. It can therefore be used by the chocolate industry for all liquid or pasty raw materials or intermediate products, as well as measuring biscuit fillings.
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