Hakkında Chocolate OIL MELTING –TURBO RENDER
Hakkında Chocolate OIL MELTING –TURBO RENDER
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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 kakım water.
Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.
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The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor sevimli also optimize throughput, giving you up to 10% more productivity.
Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner.
The Micron Ball Refinder allows you to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.
Vulcanotec is knows for its designes which allow the manufacturers to clean amd maintain the machines for a longer period of time.
In this complete guide, Ayla Marika explains how to use chocolate fountains including technical assembly, operation and troubleshooting tips.
The ball refiner by Pomati group srl is designed for the production of spreadable creams, anhydrous pates for ice creams, pralinate products and cream sweets.
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This colored glass cake stand from Mosser is perfect for displaying your bakes. Available in three sizes, with or without a glass dome, and seven different colors, there’s an option for everyone.
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I have a chocolate cookie recipe that is the easiest tastiest chocolate cookie you’ll ever make. I got it from a lady at church years ago. We call them chocolate dream cookies. 1 stick of butter
This means there are a lot more varieties in each category up to the specific ‘house tastes’ that are aimed at by individual chocolate manufacturers. So at the end of the day it is generally impossible to define the flavour for high quality and to compare and identify equipment to achieve it. If considering processing alternatives it will always be necessary to adapt recipes and technology to each other in order to get the desired result.