Industries & Applications
SOPAT Particle Measurement Technology in Chocolate Industry
The size of particles, droplets, bubbles, foam etc. plays a significant role in the properties of the final product. In many production processes such as grinding, mixing, blending, homogenizing, etc. it is important to maintain the high-quality standards. With SOPAT, you can optimize the throughput, reduce off-specification batches, reduce waste, reduce energy consumption while maintaining your quality requirements.
Cocoa liquor, chocolate, compounds, spreads, fillings, cocoa butter, mayonnaise, ketchup, ice cream, beverages, biscuits, coffee, crema foam, and many more.
In Situ Measurements from 2 to 300 µm
In Situ measurements from 9 to 1,200 µm
In Situ measurements from 19.5 to 2,600 µm
Designed for Confectionary Industry
Designed to detect bubbles and foams