Detaylar, Kurgu ve Chocolate TEMPERING MACHINE
Detaylar, Kurgu ve Chocolate TEMPERING MACHINE
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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 as water.
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RBM50 and RBM100 are designed for artisans and small workshops. LabBM10 is designed for laboratory use, product development or educational use. Machines are equipped with solenoid valve which automatically opens gate of cold water flow and ensures cooling of the equipment. Because of friction of spherical balls cold water is required from an external source which gönül be from tap, tower or a chiller. Machine will open cold water gate in case overheating and will close it when cooled.
Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing final 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 Chocolate MELANGE properties of the bitiş product emanet be predicted by measurable properties of the still liquid chocolate mass.
It occupies minimal space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine sevimli be changed and scaled birli required
Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
Excess chocolate: The machine can be used to refine excess chocolate, reducing waste and increasing efficiency.
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Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
A chocolate melanger is a machine used to grind and refine chocolate ingredients, such birli cocoa nibs and sugar, to create a smooth texture. The primary purpose of a chocolate melanger is to blend the cocoa solids with other ingredients to achieve a desirable consistency and flavor.
It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.
If chocolate pudding is more your speed, these pretty dessert dishes are perfect for individual servings of the classic dessert.