Bostwick is a test used to determine the viscosity of a product using a tool called a consistometer. It determines the viscosity by measuring how far the product flows under its own weight during a 30 second time period.
A consistometer is a steel trough about 17 inches long that sits at a slight angle. A spring-loaded gate near the top separates the trough into two sections. This forms a small chamber where one can load the sample of tomato product. It holds about 75 ml of pizza sauce. Along the rest of the trough, there are markings showing 0.5cm graduations.
To perform a test, you close the gate and load a sample of product into the chamber at the top. After that, you opens the spring-loaded gate and start a timer. Then, after 30 seconds, you record the position of the sample in the trough.
The Bostwick measures viscosity in terms of centimeters. Therefore, a lower Bostwick Measurement translates to a thicker pizza sauce.
For example, Pastorelli’s thickest pizza sauce is the Italian Chef Pizza Sauce, which has a Bostwick measurement of around 2cm. However, our thinnest sauce, the Neapolitan Chef Pizza Sauce, is chunkier in consistency and has a Bostwick measurement of 4-5cm. The Regina and Continental Chef Pizza Sauces both fall somewhere in between.
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