By Brookfield Engineering

Measuring chocolate viscosity and determining the plastic viscosity and Casson Yield Value are critical steps to optimizing chocolate flow properties. Brookfield Engineering’s DV3T Rheometer, small sample adapter and a circulating water bath provide an ideal system for testing chocolate samples. Together they allow confectioners to maintain precise temperature control during testing, assuring reproducible comparisons.

Though confectioners are the primary users for the chocolate viscosity test system, ice cream plants might use this system in R&D if they are testing ice cream viscosity and evaluating how their particular brand behaves when incorporating different ingredients, like chocolate, to make the various flavors.

Plastic viscosity is a measurement of flowing chocolate. It accurately predicts the resistance to flow in pumping, moving or mixing situations. Casson Yield Value measures the amount of force (shear) that is necessary to get the chocolate to start moving. Together these two factors play a critical role in the manufacture of chocolate products including: even controlled coverage when enrobing goods, draining away excess chocolate after coating, filling in holes and gaps on products, releasing air bubbles, and minimizing excess “foot” formations.

The testing conforms to National Confectioners Association and Bureau of the Technical Committee Office Internationale du Cacao et du Chocolat. A white paper (AR 99) detailing the test method for determining the Plastic Viscosity and Casson Yield Value of chocolate is available from Brookfield upon request.

For more information about the Brookfield DV3T Rheometer and systems for testing chocolate, visit

SOURCE: Brookfield Engineering