Viscosity is way to measure the thickness of your dough or batter.
Viscosity is one of those words that gets thrown around a lot, but doesn’t always get looked at closely. The quick definition is “the thickness or resistance to flow of a fluid,” or how thinly your batter or glaze spreads.
Well that’s great, but what do I do with that info?
For starters, make your product better! When you know the viscosity of your batter, you can optimize your process and control the quality of your product. A thicker batter will be more difficult to handle and process. Also, if you know what the viscosity is, you’ll have an idea about the density of your final product.
So how do I measure flow?
There’s a tool for that. Samples of formulas can be tested with:
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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