Which instrument to choose for chocolate?
Measuring chocolate viscosity is important to the confectionery in order to help optimize chocolate flow properties in a melted condition for various mixing and coating applications.
To make your chocolate to perfection we recommend following Brookfield instruments:
*Ball Bearing Suspension
SC4-13RPY Sample chamber w/RTD probe
*If your viscometer or rheometer is used by multiple operators or in a busy laboratory, a more durable ball bearing suspension system may help keep your instrument in calibration longer with less “down time”. This option can be ordered at the time of purchase and a retrofit to existing instruments its available.
This option is only available for the torque ranges of RV, HA and HB.