The Brookfield DV3T Rheometer, Small Sample Adapter and a Circulating Water Bath are designed to provide an ideal system for testing chocolate samples.
Measuring chocolate viscosity and determining the Plastic Viscosity and Casson Yield Value are critical steps to optimising chocolate flow properties.
Plastic Viscosity is a measurement of flowing chocolate that accurately predicts the resistance to flow in pumping, moving or mixing situations.
Casson Yield Value measures the amount of force (shear) that is necessary to get the chocolate to start moving.
The two factors play a critical role in the manufacture of chocolate products including; even controlled coverage when enrobing goods, draining away excess chocolate after coating, filling in holes and gaps on products and releasing air bubbles.
Brookfield’s range of products enables confectioners to maintain precise temperature control during testing, assuring reproducible comparisons.
Testing conforms to National Confectioners Association and Bureau of the Technical Committee Office Internationale du Cacao et du Chocolat.
A white paper (AR 99) detailing the test method for determining the Plastic Viscosity and Casson Yield Value of chocolate is available from Brookfield upon request.