Know the Flow of your Product

Viscosity is way to measure the thickness of your dough or batter.

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:

  • Viscometers
  • Rheometers
  • Plastometers

How is viscosity actually measured? Find out!


About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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