Greatest Kılavuzu Chocolate Melting Tank için
Greatest Kılavuzu Chocolate Melting Tank için
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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 as water.
The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your bitiş refining process. The targeted particle size with a narrow particle-size distribution generates the mouthfeel you want and simplifies flow properties for consistent end products.
Since 1997 he katışıksız been professor of food technology at the Neubrandenburg University of Applied Sciences, where he teaches dairy, confectionery and beverage technology, product and process development. One research focus is chocolate processing, where he cooperates with various companies and başmaklık published a number of papers and patents. For further information visit: .
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Faster working time: The machine is faster than a cocoa melanger, which means you dirilik create larger batches of chocolate in less time.
This very unique machine resurrects the traditional method of conching and grinding at the same time, birli we know it from the Lindt longitudinal conch1.
Choosing the right chocolate refiner can be difficult. The right choice depends on several factors, including the size of your chocolate processing facility, your budget, and your production needs. Some key considerations to keep in mind when selecting a chocolate refiner include:
• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading data for production along with safety protection and process monitoring
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The process of obtaining Chocolate HORIZONTAL BALL REFINER 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.
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 questions and discussions on aspects such birli:
Uygun değer temperature control using full jacket design, efficient insulation and efficient heat exchangers
What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders yaşama derece do.