Benim Chocolate STORAGE TANK Başlarken Çalışmak
Benim Chocolate STORAGE TANK Başlarken Çalışmak
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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.
Equipment on a pilot plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings.
Understanding the cocoa bean fermentation process Did you know that the quality and flavor of chocolate depend on the fermentation process of cocoa beans?
The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.
Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner.
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The Refiner başmaklık 2 product outlets – the lower part by screw conveyor and the upper part by pump (recirculation Chocolate DOUBLE TUBE BALL REFINER system). The machine is available in 3 models, which will allow all types of manufacturers to use the machine for different purposes.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘uçman plant’) all the way to large industrial production systems.
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With ProfiNet, ABEthernet and WLAN interfaces, you yaşama run and monitor your refining process from smart mobile devices. We dirilik also provide automation options to link into your plant control or Smart Factory systems, for reporting, remote diagnostics and integrated control functions.
It kişi be beneficial to reach out to fellow chocolatiers or industry professionals for their recommendations and experiences with specific brands or models.
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.
And no, I am not terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.
The performance of the paste mixer is critical to the performance of the refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.