Universal Torque Viscometer:
Brabender ViscoQuick
The Brabender ViscoQuick is a compact and reliable digital torque viscometer that’s 25 % faster than comparable devices. Its integrated PC, touchscreen and temperature control system (Peltier) optimize space and costs. Heating and cooling rates of +20 °C / -15 °C per minute ensure short measuring times (e.g., starch gelatinization below 10 minutes). The MetaBridge software allows access and data export from any instrument. ViscoQuick enables real-time dosing of substances and rapid rheological determination at temperatures below 20 °C. And its comprehensive database supports a wide range of applications and provides a user-friendly, automated experience.
Key features
Our flour and starch measurement instruments lead the way
Know you’re using an instrument from the established market leader in the flour and starch measurement field. This means communication in the universally recognized flour and starch measurement language, Brabender Units (BU), or universal unit such as cP and mPas.
Exchange waiting times for productivity
ViscoQuick’s rapid heating and cooling rates (-15 °C/min | + 20 °C/min) enable measuring results 25 % faster than any other solution on the market plus up to 80 % faster than predecessor instruments – with no compromise on accuracy. This means that you can determine starch gelatinizing and gel formation within 10 minutes.
MetaBridge: Streamlined data access
The browser-based MetaBridge software for the ViscoQuick ensures proper implementation of common flour and starch measurement methods. The software lets you access your measurements from any device and location. Export and send data to colleagues, third-party systems such as LIMS and ERP, or even send results by email. Use a reference curve in the MetaBridge software to monitor starch quality in real time and receive automatic feedback on whether or not specifications have been met. Compare a multitude of measurements with the correlations add-on feature to obtain an optimal understanding of your starch.
Reliable results below 20 °C
The ViscoQuick has a unique cool-down capability. Unlike conventional units that can only cool to 50 °C, it can reach temperatures lower than 20 °C. This means ready-to-eat food products can be cooled to the exact temperature at which they will be consumed or processed, such as room or refrigeration temperature.
- Closer-to-reality rheological characteristics
- Maintenance of desired texture even at lower temperatures
- Product quality: Improved end-products
Real-time dosing for added substance insight
Our digital viscometer offers real-time dosing during the process, providing immediate insights into the effects of added substances. This feature let you monitor and adjust your process in real time, ensuring optimal results.
- Real-time monitoring reduces trial and error
- Instant insights optimize substance use
- Swift adjustments expedite product development
