Incipientus conducted successful trials with a global snack foods company


ncipientus has successfully completed a proof-of-concept test with a global snack foods company. Our instrument was used to measure the viscosity of tempered and untempered milk chocolate under real processing conditions in a chocolate manufacturing plant. The viscosity was monitored between 30°C and 42°C using non-invasive ultrasound sensors. By monitoring the viscosity the degree of temper can be determined in line and in real time.
Incipientus technology can be used for monitoring the tempering process, accurately track the product throughput and thereby reducing operating costs. See our business case at

For more information, please visit and contact