Chocolate is one of the world’s favorite snack foods. The texture, or mouthfeel, of chocolate is critical for the consumer perception of product quality. It is possible to finely control the textural aspects of the signature flavor of chocolates. The mouthfeel can be characterized through the determination of flow ‒ by rheology. Learn how to do this in our article!
In seven free webinars, we covered relevant topics from the features of our software, Proteus® and LIMS support from NETZSCH, to our different coupling solutions and how to measure shear viscosity. Read this quick summary and gain access to all webcasts!