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Brookfield process viscometer applications Food |
The viscosity of food is a process parameter that more companies are looking to measure. The ability to measure viscosity on line with a Brookfield process viscometer provides a window into the process. Whether it is starch cooking, spray drying, batter or chocolate there is a Brookfield process viscometer to suit the application. Contact us to discuss your on-line viscosity measurement requirements.
Batter viscosity
At best flow cups are used to measure viscosity of batter. Whether it is batter for cakes or for coating chicken or french fries and chips this is a batch process that involves the mixing of powders and water in a given ratio. Brookfield process viscometers are being used to measure batter viscosity and ensure that viscosity remain consistent from batch to batch.
Why is batter viscosity important? - There are a number of reasons for measuring the viscosity of batter.
- to maintain shape in a depositing process
- to keep a consistent coat weight
- to compensate for changes in natural raw materials
- to ensure consistent viscosity from batch to batch
Take a look at the following Brookfield process viscometers that can be used for batter viscosity measurement and give us a call on 01442 876777 to discuss your application
Why is batter viscosity important? - There are a number of reasons for measuring the viscosity of batter.
- to maintain shape in a depositing process
- to keep a consistent coat weight
- to compensate for changes in natural raw materials
- to ensure consistent viscosity from batch to batch
Take a look at the following Brookfield process viscometers that can be used for batter viscosity measurement and give us a call on 01442 876777 to discuss your application
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AST100 FOOD GRADE PROCESS VISCOMETER
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STT100 ROTATIONAL VISCOMETER FOR FOOD
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VTE250 SIMPLE ROTATIONAL VISCOMETER
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