A/BC 奶油刀具

A/BC 奶油刀具
符合ISO16305奶油硬度國際標準方法，使用直徑0.3±0.01mm的金屬線切割樣品寬度25±0.2mm，透過PT100設定溫度10±0.1℃觸發樣品自動測試；測量塊狀奶油、人造奶油和乳酪的堅實度（Firmness）和塗抹性（Spreadability）以及乳酪的黏稠度（Consistency）。

The Wire Cutter complying with the ISO16305 butter hardness international standard method, using a metal wire with a diameter of 0.3±0.01mm to cut the sample width 25±0.2mm, and triggering the sample automatic test through the PT100 setting temperature of 10±0.1°C; measuring lump cream, margarine and cheese Firmness (Firmness) and spreadability (Spreadability) and cheese consistency (Consistency).