Of high importance for both the sensory characteristics (texture) and processing of chocolate is its rheology or viscosity, which is influenced by multiple factors, including particle characteristics such as size and shape, fat composition and structure.

To date, the Casson model has been widely used to characterise the flow properties of chocolate. This model is used to assess differences in chocolate flow properties that can be appropriated to the behavior during processing such as pump-ability and slump characteristics.

In this application note, chocolate samples were analysed using the Casson method and the results discussed.

Download to find out more.