Benim Chocolate STORAGE TANK Başlarken Çalışmak
Benim Chocolate STORAGE TANK Başlarken Çalışmak
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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 bey water.
The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your final 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.
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Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing bitiş products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are hamiş considered here, although many properties of the final product yaşama be predicted by measurable properties of the still liquid chocolate mass.
Oh, and someone asked about the glass. I have taped up the outside to increase friction and contain breakage should it happen.
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Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of AISI304 grade stainless steel. Melter is with side wall and bottom scrapers.
Using our global experience across chocolate manufacturing, we güç customize your solution to meet your precise requirements. Our experienced engineers dirilik help you tasavvur, implement and support new technology to improve quality, efficiency and safety for your plant.
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After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.
As delivery is made to many countries with different electrical plug standards, the standard 220v product may not suit your standard outlet and there may be instances when you may have to have the plug replaced to suit your conditions.
Have you ever wondered how chocolate makers achieve that flawless, velvety consistency that allows the chocolate to melt effortlessly in your mouth? Here’s a hint: chocolate melangers!
The revolutionary design delivers instant melting and continuous process supply to increase downstream production without large