DUISBURG, GERMANY — Brabender’s ViscoQuick can determine viscosity of a product in a fast-track procedure.

The compact universal viscometer can analyze the gelatinization properties of starches, to qualitatively determine alpha-amylase activity in flours and to measure the absolute viscosity of Newtonian fluids.

The product-specific viscosity curve may be used to determine the best applications for a raw material and to optimize production processes. The consistency of a product is decisive for the determination of process parameters such as sample temperature and processing time. These parameters also may be precisely determined by a ViscoQuick analysis.

When processing wheat and rye flour, the viscosity of the product also may be strongly influenced by the alpha-amylase naturally present in the raw material. By carrying out appropriate preliminary tests on the materials used, disturbances in the production process can be avoided with new batches.

ViscoQuick makes it possible to determine the apparent viscosity of starch products by torque measurement. On the other hand, the absolute viscosity of Newtonian fluids may be measured with the aid of the universal application. In both cases, both a defined test duration and an individual temperature profile are defined for the investigation.

The ViscoQuick is used wherever flours, starches, bakery products, dough and confectionery are processed.

Depending on the sample material, the test can be performed within 15 to 20 minutes. The low sample weight of only 5 to 15 grams and a powerful heating and cooling system allow fast and flexible heating and cooling rates for different applications.

The instrument is equipped with durable components, including the stainless steel sample container that may be reused and is resistant to acids and alkalis.

The integrated measuring system is controlled by the MetaBridge software.