FREE BRABINAR
Quick and reliable analysis of different starch properties
What is this Brabinar about?
Measurements with different temperature profiles and variations to the recipes can be rheologically evaluated with the ViscoQuick, because viscosity is one of the most important sensory properties of food.
Learn more about the exceptional range of applications and the quick measurement method of the Brabender ViscoQuick in the Brabinar:
Markus Löns has been working in the food industry for more than 35 years, 18 of which were with Brabender. Since mid-2019 he has held the position of Business Development Manager Food and is also responsible for new products in this area such as ViscoQuick.
Learn more about the exceptional range of applications and the quick measurement method of the Brabender ViscoQuick in the Brabinar:
- Streamline and optimize all workflows at all process stations of your quality and production control system.
- Learn how the measurements were carried out, interpret the results, and approaches for the development of own methods.
Markus Löns has been working in the food industry for more than 35 years, 18 of which were with Brabender. Since mid-2019 he has held the position of Business Development Manager Food and is also responsible for new products in this area such as ViscoQuick.
Presenter: Markus Löns
Business Development Manager Food | Brabender GmbH & Co KG