GEA Niro Method No. A 17 a

Revised: September 2005

 

1.         Definition

The foam is the height of the foam layer on top of the liquid in mm after 3 and 15 minutes

 

2.         Scope

The method is used for foaming agent powders, e.g. cappuccino powder.

 

3.         Principle

A foaming agent powder is mixed with coffee, sugar and water. The foam layer is evaluated after a given time.

 

4.         Apparatus

1.    Balance  - ± 0.1 g

2.    250 ml beaker - external diameter 70 ± 2 mm, height 95 ± 3 mm, calibrated with a mark at 100 ml.

3.    Teaspoon - (height 40 mm, width 29 mm)

4.    Stop watch

5.    Thermometer - 0-100° C ± 0.5°C

 

5.         Reagents

1.    Standard instant coffee (Nescafé extra or similar)

2.    Sugar - granulated sugar beet
       ('Dansukker melis, De danske Sukkerfabrikker')

 

6.         Procedure

1.    Dry mix 6.0 ± 0.1 g of foaming agent powder, 3.6 ± 0.1 g of sugar and 2.4 ± 0.1 g of instant coffee in a 250 ml beaker.

2.    Add water at 80 ± 1°C to the 150 ml mark of the beaker.

3.    Immediately mix the content of the beaker with a teaspoon for
10 seconds using 2 sets of:

       6 complete revolutions clockwise

       6 complete revolutions anti-clockwise.

4.    Read the height of the foam layer on top of the liquid in mm after 3 and 15 minutes.

 

7.         Result

The results are reported as the height in mm after 3 and 15 min.

The presence of lumps etc. in the foam should also be reported.

 

8.         Reproducibility

± 0.5 ml

 

9.         Remarks

N/A

 

10.       Reference

GEA Niro Research Laboratory