Hi Sandy - we're seat-of-the-pants baking scientists here, and can't claim either the equipment or specialized knowledge necessary to take our onsite testing beyond what a knowledgeable home baker might attempt. We do regularly test our flour to ascertain its specs, but that's done in an independent lab. So unfortunately, I don't know of any fail-safe way to accurately test viscosity. The flashlight test I did simply by fastening plastic wrap over the head of a flashlight, spreading filling over the plastic wrap, and turning on the flashlight. For a better answer to your questions, you might try contacting the CIA at Greystone, up the road from you in St. Helena. (Well, WAY up the road!) Good luck - PJH

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