• Viscosity and flow limit of chocolate

    Chocolate rheology according to the IOCC standard

    This measuring Method enables to find Plastic Viscosity and Yield Value on chocolate samples at 40°C, according OICC standard. Read more
  • Chocolate tabs texture

    Tabs resistance toward pressure

    The 3 points bending fixture is used to determine the rigidity properties of hard products such as chocolate bar. Read more