Açıklanan Chocolate POWDERED SUGAR MILL Hakkında 5 Kolay Gerçekler

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 as water.

Using a high-quality chocolate refiner, such as a chocolate refiner conche or a chocolate refiner ball refiner, güç also help to create a smoother texture and more consistent flavor. For more information about refiners, do derece hesitate to contact us. We are glad to help you find the best solution for you. But first, we dive into the basics: What is a chocolate refiner?

The machine is slower than a chocolate refiner but is mefkûre for small batches of chocolate. On the other hand, a chocolate refiner is a more advanced machine that gönül refine and conch larger batches of chocolate. The machine is faster than a cocoa melanger and gönül refine the chocolate to a finer particle size.

The Thouet RC and DRC are genuine ‘dry’ conches – they are filled with dry chocolate flake and will keep the product ‘dry’ through out the conching process until the very end when the cocoa butter and lecithin is added.

Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements

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The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.

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• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading data for production along with safety protection and process monitoring

The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.

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The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.

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