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Consistometer Basics

Neil Jones Food Company is US Food Processor Company with its corporate office located in Vancouver, WA. We are privately owned and operate three different processing facilities, all of which run on the tradition of excellence and high standards and are strategically located for national and international shipping. Our Northwest Packing Co. plant is location by our corporate office in Vancouver, WA. Our San Benito plant, which focuses on our foodservice trade, is located in Hollister, CA and our TomaTek plant is located in Firebaugh, CA. At Neil Jones, we believe it is best to use our knowledge wisely and to teach others. Which is why we've created our Tomato Expert videos. Learn about consistometer basics and what viscosity is from the tomato experts at Neil Jones Food Company. Video Transcript: Viscosity is the measurement of the flow rate or thickness of a tomato product. Usually, the higher the concentration of the product, the thicker it is. The thicker the product, the better the yield, which equals a more desirable product for the restaurant operator. We measure viscosity with what's called a consistometer, also known as a Bostwick Consistometer. It's a low-cost, durable, stainless steel instrument that uses very little space, but it's the simplest, most accurate way of conducting a flow test. The unit is engraved with a series of graduations at 0.5cm intervals all along the bottom of the trough, which is separated near one end by a spring-loaded gate. This creates the chamber where the sample being loaded will be tested. Before you start, you want to make sure that your unit is on a flat, level surface. Opposite the chamber, there's a bubble level which can be used to make sure that the unit is level. Two screws opposite that on the other end can be used to adjust up and down, to make sure that your unit is level. To run the test, first, close and lock the gate with the lever arm in the up position. Next, you're going to fill the reservoir up to the top with the product being tested. Don't forget to level off the top. Make sure that the chamber is full and contains no air pockets. Next, you release the product at the same time that you start a 30-second clock. Go ahead and stop the clock and observe how far the product has travelled down the trough. For us, we've got about a 6.4.