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Cream Butyrometer Roeder without Accessories
Weighing method for 5 g cream, with 2 openings, with a frosted label on the bulb.

03.04030 % Fat: 0 – 20 – 40; division: 0.2 (± 0.1);
standard: CH
G, H, J 1
03.04040 % Fat: 0 – 20 – 40; division: 0.2 (± 0.1);
standard: CH; officially calibrated; numbered
G, H, J 1
03.04100 % Fat: 0 – 40; division: 0.5 (± 0.25);
standard: DIN
G, H, J 1
03.04110 % Fat: 0 – 40; division: 0.5 (± 0.25);
standard: DIN; officially calibrated
G, H, J 1
03.04120 % Fat: 0 – 50; division: 0.5 (± 0.25) G, H, J 1
03.04140 % Fat: 0 – 60; division: 1.0 (± 0.5) G, H, J 1
03.04150 % Fat: 0 – 70; division: 1.0 (± 0.5) G, H, J 1
03.04160 % Fat: 0 – 20 – 50; division: 0.5 (± 0.25) G, H, J 1
03.04170 % Fat: 0 – 35 – 65; division: 0.5 (± 0.25) G, H, J 1
03.04180 % Fat: 0 – 30 – 55; division: 0.5 (± 0.25);
standard: DIN
G, H, J 1
03.04200 % Fat: 0 – 50 – 75; division: 0.5 (± 0.25);
standard: DIN
G, H, J 1