Viscometer Selection for R&D Laboratory

Hello everyone!

May I solicit your opinions re what to consider when selecting viscometers? I have very little background and knowledge in this field and am not sure on which criteria should I based the performance vs. price value assessment. 

The products that we will be testing range from soups, sauces and, pastes which I assume covers a wide range of viscosity values already.

Thank you very much for your help!

Hi

I have used a Brookfield viscometer for sauces, salad dressings, and mayonnaise with great success.  It can be used across a wide range of viscosities.  

Lmarsh16