Değil Hakkında Gerçekler bilinen Chocolate CONCHING MACHINE
Değil Hakkında Gerçekler bilinen Chocolate CONCHING MACHINE
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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 bey water.
YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the art technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.
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One of the most common issues that you kakım chocolate makers face is grainy chocolate or chocolate with specks. These issues güç be caused by a variety of factors, such kakım grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.
Removal of water contained in raw materials, kakım it would form undesired sticky layers on hygroscopic particles
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Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.
The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimum throughput of 1,250kg/h is required over a longer time, so the process is hamiş suitable for frequent recipe change or smaller companies.
Faster working time: The machine is faster than a cocoa melanger, which means you emanet create larger batches of chocolate in less time.
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How do we guarantee you’ll have excellent ROI? By solving your efficiency blocks with customized designs and over 30 years of experience. Here are just some of the unique features built into each of our machines:
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For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
What’s more, recycle milling makes chocolate more tasty and greatly shorten milling CHOCOLATE PREPARATION KITCHEN EQUIPMENT time or even escape milling stage, which is what the foreign ball grinders güç hamiş do.