What is the viscosity of chocolate?
Standard Viscosity (between 40-80): Dipping with a thinner coating, drizzling, molding, and chocolate barks. This is the most commonly used and purchased chocolate because it is ideal for dipping anything where a thinner coating is desired: fruit, apples, pretzel rods, caramels.
Is chocolate shear thinning?
When we look for a viscous model, because of the importance of shear rate on its viscosity, chocolate is in a class of fluids known as shear-thinning. Along with paint and blood, chocolate’s viscosity decreases in response to an increase in its shear rate.
How do you test the viscosity of chocolate?
The instrument used to measure chocolate is a rotational type viscometer or rheometer with Searle (rotating spindle) or Couette (rotating chamber) geometry. The measurement system is referred to as ‘coaxial cylinder’ or ‘concentric cylinder’ (Figure 1).
Why is it important that chocolate making factories use viscosity when making chocolate?
The higher the viscosity, the thicker the chocolate will be when it is melted. High viscosity chocolate is great for making molded treats and chocolate barks where you want the finished product to hold it’s shape. It can also be used to dipping if you desire a thicker coating of chocolate on your finished product.
What is fluidity in chocolate?
The fluidity of your chocolate determines the thickness of the shell and the snap of your chocolate products: the more fluid your chocolate, the thinner and crunchier your shell will be. Using chocolate with the right fluidity also saves time: you can cast large moulds in one go with less fluid chocolate.
What is the density of chocolate?
The uncertainty of the chocolate density quoted is ±4kg/m3 at k=2. It was initially suggested that the density of chocolate would be dependent on the percentage cocoa solids present in the chocolate.
Is chocolate Newtonian fluid?
Like molten lava, ketchup and oobleck, liquid chocolate is a non-Newtonian fluid that flows differently than substances like water and some kinds of motor oil.
Is chocolate a thixotropic?
All chocolates showed thixotropic and shear thinning behavior, and among the evaluated mathematical models, Casson model showed the best fitting for predicting rheological properties. The viscosity of the chocolate mass after conching was measured using rotational viscometer with coaxial cylinder.
What is the viscosity of water?
1.0016 millipascals⋅second
The viscosity of water is 1.0016 millipascals⋅second at 20 °C. That is for its dynamic viscosity. Water viscosity varies depending on its temperature, and the higher the temperature is, the less viscous water is. Water’s viscosity at, let’s say, 80 °C is 0.354 millipascals-second.
How do you increase the viscosity of chocolate?
Increasing sugar content in chocolate increased the viscosity (Luo and others 2012). Tempering is an important process to create the correct crystallization forms of cocoa butter in the chocolate suspension. The viscosity of tempered chocolate is increased by increased crystal type V (Servais and others 2004).
What factors affect the viscosity of chocolate?
Chief factors affecting chocolate viscosity are its fat content, presence of emulsifiers, conching time, temperature, and degree of temper.
How do you increase chocolate fluidity?
Add oil, butter, or shortening to thin a small amount of chocolate. The best way to thin chocolate is with the addition of a fat. The exact amount of oil you will need will depend on the thickness of your chocolate and your desired consistency. Start by stirring in just a little splash, then add more if you need to.