The flow behavior of molten chocolate is a crucial parameter for many reasons. During production, the transport, filling, dipping, coating, and dosing steps depend on a well-defined viscosity and yield stress. Likewise, the properties of the final chocolate, like the look of its surface or its mouth feel, are directly related to the chocolate’s viscous behavior.
Testing the viscosity is therefore one of the standard QC test methods for any company producing chocolate or using chocolate for their own production, e.g. chocolate-coated cookies.| | | Next → | Single Page