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:
How is viscosity actually measured? Find out!