Trade fair preview 28.02.2023
Improved viscosity measurement: Brabender with innovation at ProSweets
This year, international suppliers and decision-makers of the snack and confectionery industry will meet again in Cologne: From April 23 to 25, the world’s largest trade fairs for confectionery and snacks, ProSweets Cologne and ISM, will take place in Cologne. Also Brabender GmbH & Co. KG will be exhibiting its product portfolio of measuring and process equipment for quality control and development of confectionery and snack products at the ProSweets supplier trade fair in Passage Hall 4, Hall 5, Booth D025.
Universal Brabender devices for characterization of confectionery and snack products
Brabender offers product solutions not only for the cereal, flour, starch, and bakery and pasta industries, but also for the confectionery and snack food sector: “Our devices are also used, for example, in the production of candy laces, flips, or chocolate”, says Markus Löns, Business Development Manager Food & Feed at Brabender.
At the trade fair, the Duisburg-based company will present for the first time its new improved viscosity measurement with the ViscoQuick viscometer for the confectionery and snack food industry: “We have expanded the range of applications for the ViscoQuick and developed new paddles with which the device is now also suitable for new different applications in the food sector, such as honey, syrup, caramel cream or chocolate”, says Löns. This makes the new ViscoQuick even more universally applicable.
ViscoQuick: Best performance in its class
In the field of chocolate product manufacturing, the crystallization behavior of essential raw materials under shear as well as their rheological properties can be measured. Measurable raw materials from chocolate production include cocoa mass, cocoa butter and nut-containing masses.
Other advantages of the instrument include better heating or cooling rates. It can cool down to as low as 10 °C – best values in its class. The ViscoQuick also has a quick measurement method and can perform starch-based standard measurements in ten minutes.