En Chocolate Melting Tank Sırları
En Chocolate Melting Tank Sırları
Blog Article
Birli 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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If you want to make modern smooth chocolate there is just no way around getting a melanger. It's the one bit of kit there is just no getting around.
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Oh, and someone asked about the glass. I have taped up the outside to increase friction and contain breakage should it happen.
Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one titrem. The examples below are based on melting chips/buttons with typical coating characteristics.
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The Spectra 11 used to refine your Chocolate (and nut butters). It will refine bey little as 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.
Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.
Don’t leave your leftover chocolate forgotten in the cabinet for weeks or months, only to throw it away later. Let us inspire you to get creative and repurpose your leftover chocolate… Read more: Leftover chocolate recipes – What to do with leftover store-bought chocolate?
Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are not popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.
An improved dry run camera system with a larger (30 cm) monitoring range helps to avoid roll dry runs. Shear pins are designed to prevent major damage caused by foreign bodies in the roll gap and Finer S offers you pressure monitoring for hydraulics, water and air.
The performance of the paste mixer is critical to the performance of the refining line. The ingredients must be dosed accurately, timely and in the correct Chocolate CONCHING MACHINE quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.