CHOCOLATE PREPARATION MIXER Seçenekler
CHOCOLATE PREPARATION MIXER Seçenekler
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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 birli water.
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The Thouet dry conche from the Royal Duyvis Wiener group is used to lower the moisture content of the chocolate and with that improve the rheological properties. Also, undesierable flavor profiles sevimli be removed and other flavor profiles kişi be created or accentuated.
Removal of water contained in raw materials, bey it would form undesired sticky layers on hygroscopic particles
The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.
Powders of extremely high fineness birey easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill saf the advantage of a smaller footprint and larger cooling jacket.
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The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
Don’t forget to use something to help weigh things down during the pie-crust baking. These ceramic pie weights will do the trick; these silicone brushes will help with buttering the crust’s edges, too.)
After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by Chocolate HORIZONTAL BALL REFINER questions and discussions on aspects such kakım:
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