Tag Archives: chocolate


Published 25 Dec 2012

Santa’s Christmas dispersant list

For wet laser diffraction measurements it can be useful to have a variety of different types of dispersant available so you can measure any compound that gets presented to you. Of course water is always the best starting point, but…READ MORE >

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Published 22 Aug 2011

Rheology – the master chocolatier!

I have always found it fascinating that in the US dark chocolate is often referred to as hard chocolate, because milk chocolate is actually much harder than hard chocolate. It seems softer because it has a lower melting point, just…READ MORE >

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