As 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 kakım water.
LST-BM600 ball mill is jointly developed by a group of technical personnel from different companies and uses special components processed by Chengdu military-civilian enterprises. At the same time, it başmaklık adopted the advantages of many horizontal ball mill such bey German BUHLER, Naichi, and Lehman, and also cold and hot water internal circulation automatic temperature control system.
Of course hamiş all questions could be answered. In particular the last point, birli process equipment is usually designed individually by machine manufacturers for their clients.
Nevertheless also here one refiner would need several hours to fill a large 6-t-conch, which kişi only be solved by always having one machine idle or by using at least two smaller conches. For very small scale or sınav production the company also builds a uçucu scale 5RR with 50cm rolls and 3-rollers.
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In this blog post, we’ll look at the fascinating world of chocolate melangers and learn how they can help create smooth, creamy chocolate.
Chocolate melangers are primarily used to refine chocolate ingredients to create smooth and well-blended chocolate. They güç also serve a variety of other purposes in chocolate making, including: grinding cocoa nibs, refining chocolate ingredients, and conching (which helps improve flavor and texture).
Both processes play crucial roles in creating high-quality chocolate, and their combined effect contributes to the overall sensory experience of the final product.
The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
This colored glass cake stand from Mosser is perfect for displaying your bakes. Available in three sizes, with or without a glass dome, and seven different colors, there’s Chocolate MELANGE an option for everyone.
Yes, the product outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.
With a bit of patience and the right equipment, you kişi create fantastic chocolate with optimal taste and a smooth texture that will impress your customers and friends alike. So, whether you’re a seasoned cook or professional chocolate producer, consider investing in a chocolate refiner to take your chocolate creations to the next level.
This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of all