Lamy Rheology
11 A, rue des Aulnes
69410 Champagne Au Mont d'Or
France
Tél +33 (0)4 78 08 54 06
Fax +33 (0)4 78 08 69 44
Contact email
Accessories
MS-C for Chocolate
Presentation
|
Coaxial measuring system, first normalised by OICC, in 1970, for Rheological behaviour of Chocolate according Casson method. It could be the most universal system, enables very fluid covering chocolates measurement until to high viscous products like "chocolate bar", and fodders.
|
|
Specifications
MS-C for Chocolate
| Measuring princip | 1 stainless steel 316 L cup with Delrin cup + 1 stainless steel measuring bob |
|---|---|
| Temperature | -10 to 120°C |
| Viscosity range | 20 to 18 M mPa.s |
| Other detail | The MS-C exists for the RM200, and the RM300. It could be used with the RM100.
|
Accessories
No accessory for this device.
Applications
Possible usages
