Detaylar, Kurgu ve Chocolate TEMPERING MACHINE
Detaylar, Kurgu ve Chocolate TEMPERING MACHINE
Blog Article
Bey 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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One of the first things a chocolate producer katışıksız to consider are the influences of recipe, ingredients and particles on chocolate mass properties kakım discussed above. First of all, if raw material cost is less important, e.g. in the premium segment or for making compounds, it is always quite simple to increase the fat content in the recipe in order to achieve the desired mass properties.
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• Electric extractor fan provides cross refiner air flow through hopper vent for reduction of volatiles, acidity & moisture
Price: The price of a chocolate refiner sevimli vary significantly depending on the machine’s size and features. Consider your budget and production needs when selecting a machine.
15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?
Faster working Chocolate MELANGE time: The machine is faster than a cocoa melanger, which means you hayat create larger batches of chocolate in less time.
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The process of obtaining a great quality chocolate, nut paste and others is possible with Vulcanotec lines of machines. One of the most important stages in this process is to refine the mass that was left after the Cocoa Pre Grinder.
In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go sınav your assumptions and maybe pick up some ready to use tips!
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