The chocolate production process today is a marriage between technology and craftsmanship. Generally, the presence of particles above 30 µm leads to poor mouth-feel. It is perceived as gritty. Meanwhile, particles below 20 µm feels silky and smooth. Below 30 µm, 2-3 µm of a particle size difference can be detected by the tongue as a different level of smoothness. Therefore, monitoring, standardizing and setting specifications for particle size testing is a critical and necessary measure for quality control across chocolate plants.
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Laser Scattering Particle Size Distribution Analyzer
Dynamic Image Analysis
Direct Imaging Particle Analyzer
Nanoparticle Analyzer
Centrifugal Nanoparticle Analyzer
Laser Scattering Particle Size Distribution Analyzer
Static Image Analysis System Particle Size
BET Flowing Gas Surface Area Analyzers
BET Surface Area Analyzers
Simultaneous Multi-Laser Nanoparticle Tracking Analysis (NTA)