Hello everyone!
Our company plans to produce fondant. Therefore I have to analyze the particelsize of the sugarcrystals, the density and the viscosity of the fondant.
I know that the crystalsize can be meassured with an optical system like Horiba LA900 and the viscosity with a rotational viscometer. But I know thta both methods are for our companyleaders way to expensive. I never get those.
Can anyone tell me some other solutions?
Does anyone have experience in producing fondant?
- Home
- Sponsors
- Forums
- Members ˅
- Resources ˅
- Files
- FAQ ˅
- Jobs
-
Webinars ˅
- Upcoming Food Safety Fridays
- Recorded Food Safety Fridays
- Upcoming Hot Topics from Sponsors
- Recorded Hot Topics from Sponsors
- Food Safety Live 2013
- Food Safety Live 2014
- Food Safety Live 2015
- Food Safety Live 2016
- Food Safety Live 2017
- Food Safety Live 2018
- Food Safety Live 2019
- Food Safety Live 2020
- Food Safety Live 2021
- Training ˅
- Links
- Store ˅
- More