Bunge launches new device to measure shortening consistency
Montag 9 August 2010More accurate and reliable measurement of solid food ingredients’ consistency is claimed for the new Consistometer from Bunge Oils.
The portable device is designed to measure the texture and temperature of a range of ingredients including shortenings, pastries, margarines, butters cheeses, icings and ice-cream.
A spokesman for Bunge Oils told FoodProductionDaily.com: “This innovative new design is a bridge between the hand test (of an experienced worker) and a conventional texture analyser. It provides an objective measurement of force for more accurate, precise and reliable texture readings.”
The Consistometer uses a precision load cell to measure the force needed to penetrate food ingredients and delivers a digital data for download to an Excel spreadsheet for analysis.