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Chocolate Spread Viscosity


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#1 info-seeker

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Posted 15 June 2009 - 10:20 AM

Hey!

I would like to know the viscosity of the chocolate spread like nutella. Can anyone help here?

Thx!


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#2 SaRaRa

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Posted 15 June 2009 - 11:54 AM

Hello info-seeker! I believe that its not a specific number you are looking for but more like a range of viscocity values. This has to do with the composition of the product. What do you need this is info for? You want something general or something more specific? If the latter then you should give us more input about your product!
I have been seeking some info for you! I think you are going to find everything you need in the following links.

Enjoy!

Fundamentals on Chocolate Manufacturing

Rheological Properties of Chocolate

Chocolate Rheology

Chocolate viscosity

Chocolate viscosity

Chocolate viscosity

Chocolate viscosity

Chocolate viscosity

On Chocolate viscosity

Factors affecting chocolate viscosity

Project - Chocolate viscosity

Emulsifiers in Chocolate and Compound Coatings

Effects of Emulsifiers on Natural Fats

Cheers!

Philip


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#3 info-seeker

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Posted 16 June 2009 - 09:59 AM

Hello!
thx a lot for your input. As a matter of fact, i work for a frozen food industry and we want to make ready-to-eat frozen crepe sandwiches filled with chocolate spreading, which has 8% cocoa and 5% hazelnut. I am asking because we want to buy a machine that automatically fills the chocolate spread and i need to inform the supplier of the machine about the specifications of the chocolate spread including the viscosity in order for him to give me the proper equipment.
In all cases, i'll check your links and i'll get back to you for further info in case needed :)

Thx!


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#4 info-seeker

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Posted 16 June 2009 - 10:03 AM

Just for the record, the chocolate spread we are trying is Finella, made in Greece. And the distributor in my country is not helping much in asking the Greek industry about the specifications i am asking for. And he won't give me their contact either. So, and knowing you're from Greece, could you provide me, IF possible, with the contact number or email of the FINELLA Factory?? I would really appreciate that!!!

THX!!


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#5 SaRaRa

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Posted 16 June 2009 - 11:49 AM

Hello again!

I will try to find more specific info about your product when I ll have more free time!
Now concerning Finella, well... hmmm I have some very good friends who also own a company that produces chocolate confectionary (and spreads like the ones you want) and also dry nuts etc but I wont put the name of their company here because it might be considered as an advertisement???
I will ask them if they know Finella (I think they do) and if they do they will give me for sure all the necessary contact info. Maybe you are also interested in cooperating with my friends? I dont know I am just asking!

When I 'll have more info I 'll let you know!

Cheers!


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#6 SaRaRa

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Posted 16 June 2009 - 10:43 PM

I 've asked about Finella and my friends have never heard of it... maybe you mean Finetti? I 've been told also that sometimes, for specific commercial reasons, there are some intermediates who don't want to "be found" (I really don't know why), so they just choose a brand name and use it all along but no specific info can be found... and to my surprise I heard that this is legal (!?!)... Anyhow, if you want to contact my friends just pm me.

I 'll look more about your product when I 'll have free time!

Cheers!

Philip


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#7 info-seeker

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Posted 24 June 2009 - 08:05 AM

Hiii, thx a loot for ur help and sorry for being away for so long. i guess u r right about the brand. Maybe finetti and finella are produced by the same company. maybe if u provide me with finetti's contact i could reach the info i need.


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#8 SaRaRa

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Posted 24 June 2009 - 10:45 AM

Hi again!

Finetti is a sub-brand of Vivartia. Here you can find their site and how to contact them.
Good luck!


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#9 Bojan

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Posted 10 July 2009 - 08:02 AM

Little late, but...

my company is producer of cocoa fillings for bakery.
We have 4 kinds of cocoa products, two of them very similar to Nutella.
Only difference, they are freeze/thaw/thermostable - can be baked (try to bake with Nuttela ;)

I dont know viscosity of your product, but ours are high viscos, so we heat then up before applying. With that we achieve nice spreadibility, and filling machine is working with no problem.


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