Definitive Guide Chocolate TEMPERING MACHINE için

Definitive Guide Chocolate TEMPERING MACHINE için

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Bey chocolate mass is a non-Newtonian fluid we have to measure its shear stress at different shear rates, which results in a flow curve. Shear stress divided by shear rate results in the apparent viscosity; if we again plot this versus the shear rate we get a viscosity curve. Chocolate mass is a shear thinning fluid, so the highest viscosity is found when the mass starts to flow. Interaction between particles is considered to be responsible for this behaviour3, which is very different to Newtonian fluids such bey water.

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It is used in making chocolate with substances such as cocoa, oil, milk powder. Technicial Specifications

The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor kişi also optimize throughput, giving you up to 10% more productivity.

So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. Birli a asgari shear rate is necessary for the measurement, usually the yield value katışıksız to be extrapolated from the flow curve according to mostra equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, kakım many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.

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The cocoa bean fermentation step is crucial in the chocolate production process, and it affects the taste, texture, and aroma of chocolate. In this article, we will explore the microbiology of cocoa fermentation, the role of acetic

Excess chocolate: The machine emanet be used to refine excess chocolate, reducing waste and increasing efficiency.

Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.

Used to make a variety of chocolate & nut pastes, as well as spreadable creams. The Selmi Micron is also used for bean to pas chocolate making.

Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility

So in practice, chocolate makers will always have to negotiate individually with suppliers. This paper will provide an introduction to the possibilities on the market.

Pump: vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment

The performance of the paste mixer is critical to the performance of Chocolate CONCHING MACHINE the refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.