If the viscosity is too high, then you can't pump the chocolate to other parts of the factory. If it is too low, the moulds and machines won't be able to work with it.
Yes it is very important!
No, it's Viscosity that's important. Hope that answered your question :)
Chocolate Syrup
viscosity is a physical characteristic not a physical change. it is the thickness of a substancephysical changes would be if it turned from solid into a liquid.for example a chocolate bar goes through a physical change when it becomes melted chocolate.
Viscosity is an important parameter for materials in industry; it is useful to know the flow behavior.
It means the liquid is not very thick, and flows easily. Liquids like milk, egg nog, hot chocolate, and tea have low viscosity levels.
because if it wasnt the right viscosity, the glass will be too hard for the blower :p
its not important
It is important because if the glass is kept at a little bit more than medium viscosity. It can be manipulable, thus blowing glass. U mad bro?
Commercial chocolate manufacturers use this emulsifier, also called polyglycerol polyricinoleate (PGPR) in the chemical form, as a cheaper replacement for cocoa butter in commercial-grade chocolate bars.
Polyglycerol Polyricinoleate (PGPR), E476, is an emulsifier used in the making of chocolate. It is made from castor beans which help reduce the viscosity of chocolate allowing it to flow more easily when melted.
because if the liquid is thick you will need a mixer
Viscosity of a liquid is important for industries, especially the cosmetics industry which depends on the flow properties of matter.