Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Blog Article
Kakım 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 as water.
This double boiler will be your best friend when making any recipe that calls for melting chocolate. Small enough to derece take up too much kitchen space, but big enough to fit on tamamen of your go-to boiling pot, it’ll help you get your chocolate of choice melted in minutes.
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Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.
Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements
We've come a long way and it's much simpler to make chocolate at home than it once was. So just take your time. Ask questions. Read and use that brain! We're always here if you need help.
I had to put some larger diameter tubing on the rollers so the glass container would rise above the sides of the tumbler and not scrape the sides, but this had the added benefit of increasing the rotational speed of the drum. You birey really see the sugar and shot moving well.
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• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading veri for production along with safety protection and process monitoring
YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in minimal time and Chocolate Melting Tank works noiselessly.
Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
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 derece 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.
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The environment inside the Refiner is controlled, so the temperature does not increase and prevents the chocolate of being burnt.