Product category:
Viscometers and rheometers
News Release from: Christison Particle Technologies | Subject: Bostwick Consistometer
Edited by the Laboratorytalk Editorial
Team on 07 July 2005
Answering the question of consistency
Consistometer allows producers to test the viscosity of confectionery, ready meals, dipping sauces, gravy, cream, custard, tomato puree, soup, frostings, cake fillings, dips, jellies, preserves...
The Bostwick Consistometer is in use throughout the world to to determine the consistency of viscous materials by measuring the distance that the material flows under its own weight in a given time interval This portable, bench top unit does not use electricity, is very simple to use and easy to clean
This article was originally published on Laboratorytalk on 11 May 2005 at 8.00am (UK)
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Manufactured from stainless steel and weighing less than 2kg, it is said to be ideal for testing products in the QC/QA department, in the laboratory, or at the point of production.
The consistometer allows producers to test the viscosity of confectionery, ready-meals, dipping sauces, gravies, creams, custards, tomato puree, soups, frostings, cake fillings, dips, jellies, preserves, syrups, sauces, etc, to predetermine formulas for their product and to standardise production lots.
Complies to R-81294D and ASTM F1080-93.
Christison has just introduced a new consistometer which features a longer length graduated trough, specifically for testing less viscous materials.
Both instruments are available from stock for immediate despatch.
The consistometer has a graduated trough divided into two sections by a gate.
The smaller section serves as a reservoir for the 75ml of material to be tested.
The larger section is graduated along the bottom in 0.5 cm divisions, beginning at the gate.
The gate is spring-operated and is held by a trigger that permits instantaneous release.
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