Cooking/stirring viscometer is designed to combine sensitivity and accuracy when analyzing low-viscosity samples, and wide dynamic range when analyzing high-viscosity samples. The instrument has ramped temperature and variable shear that can be used to determine the quality and processing characteristics of starch in grains, tubers, flours and extruded and cooked foods and feeds. There are also applications for protein foods, ingredients such as modified starches and hydrocolloids and malting and brewing. It combines speed, precision, flexibility and automation plus USB connectivity to make it versatile, yet easy to use. Suitable for product development, quality control, quality assurance and process control.