I have often ranted about the limited range of ASTM 11 sieve mesh standards as it relates to individual sieve certification. We at CSC have tried to help clearly distinguish between different levels of inspection and/or degrees of conformity. We outlined three levels of sieve certification. These are working sieves, mesh certified sieves and mid point sieves. There are summary definitions of these categories on the CSC Web site.
CSC Scientific Blog
The Bostwick Consistometer is used all over the World to check the quality of sauces and condiments. In our in-house training session we do blind product tests and clearly define the differences between brand of ketchup and mustard. This is a testament to the value placed on Bostwick Consistometer tests by the top food manufacturers.
As part of our line of moisture measurement instruments, we produce a Karl Fischer titrator, We call it the Aquapal. The heart of the Aquapal is a series sophisticated electronics. Its purpose is to measure small amounts of moisture.
In one of my more contemplative moments, I thought a bit of history about particle size analysis would be of interest. So let’s see Who Cares About Sieve Testing.
Often I’m asked “What is Karl Fischer titration?” I’m always somewhat reticent to answer. If I can’t quickly change the subject I revert to a simple explanation, that even I (being somewhat challenged as a chemist) can understand. The explanation seems to help the novice understand Karl Fischer.Read More
We make the Bostwick Consistometer. The Bostwick is used extensively to measure the consistency of sauces and condiments. It has strong application in the quality control departments of ketchup and mustard producers. Results from a Bostwick Consistometer have been used for more than six decades to control the quality of many of the foods you use.