Skip to site menu Skip to page content

Fat Determination in Bakery Product and Chocolate

By BUCHI
BUCHI introduces a simple and reliable procedure for fat determination of bakery and chocolate products according to Weibull-Stoldt. The sample is hydrolysed with the HydrolEx H-506. The Soxhlet extraction is performed with the FatExtractor E-500. Calculation of total fat content follows gravimetrically after the extract has been dried to a constant weight. This application follows official methods (EN 98/64/EG, AOAC 963.15, ISO 14156:2001, ISO 1443:1973, AOAC 945.16). The combination of the new HydrolEx H-506 and the FatExtractor E-500 increases the sample throughput.  
Enter your details below to view the free white paper

By downloading this whitepaper, you acknowledge that GlobalData may share your information with our white paper partners/sponsors who may contact you directly with information on their products and services.

Visit our Privacy Policy for more information about our services, how GlobalData may use, process and share your personal data, including information on your rights in respect of your personal data and how you can unsubscribe from future marketing communications. Our services are intended for corporate subscribers and you warrant that the email address submitted is your corporate email address.

Related Content