food and beverages

application

chocolate
chocolate icing
chocolate coating

 

dairy products:
dairy beverages
condensed milk
cheese
yogurt
quark
dressings

 

beverages:
juices
smoothies
coffee
mixed coffee drinks

 

sauces and spreads:
ketchup
mustard
marguerite
mayonnaise

 

dough and dough products
pastries
meat fillings
fillings (ravioli)

 

oils:
rapeseed oil
linseed oil
olive oil

 

egg products
(coagulation / denaturation)

 

ice cream

scope of application

research & development
raw material receiving control
quality control
production

standard

DIN 53014

DIN 53015

DIN 53019

rheology of pasta dough, ravioli filling and dough filling

Gain knowledge about quality and processing properties from rheological investigations...

rheology of chocolate

The evaluation of the quality of chocolate masses according to the OICCC standard...

viscosity measurement of beers

efficient quality control in breweries and maltings with our patented capillary viscometer

rheology of starch

The qualitative parameter of strength is the gelatinization ability. The description of the gelatinization properties of flour makes special demands on the rheometry.

Do you have any further questions? Please contact RHEOTEST Medingen directlyt:

email:     application@rheotest.de

phone: +49 (0) 035205 58-182

KONTAKT

Sie erreichen uns montags bis freitags

von 8:00 Uhr bis 16.00 Uhr

unter 0049 (0) 35205 58-0.

 

Gern können Sie uns auch eine E-mail schreiben an: info@rheotest.de.

 

 

CONTACT

You can reach us Monday through Friday, between 8.00 a.m. 4.00 p.m., 

at 0049 (0) 35205-58-0.

 

Outside of our business hours you reach us by e-Mail: info@rheotest.de.

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