Fat determination in bakery product and chocolate by Soxhlet

HydrolEx H-506, FatExtractor E-500 SOX : fat determination in bakery product and chocolate according to Weibull-Stoldt

A simple and compliant procedure for fat determination of bakery and chocolate products according to Weibull-Stoldt is introduced. The sample is hydrolyzed with the HydrolEx H-506. The Soxhlet extraction is performed with the FatExtractor E-500. Calculation of total fat content follows gravimetrically after the extract has been dried to a constant weight.

Short Note No. 354 Fat determination in bakery and chocolate by Soxhlet(pdf)

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