CHOCOLATE PREPARATION MIXER Seçenekler
CHOCOLATE PREPARATION MIXER Seçenekler
Blog Article
Birli 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.
YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the geri technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.
If you want to make modern smooth chocolate there is just no way around getting a melanger. It's the one bit of macun there is just no getting around.
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 not considered here, although many properties of the final product kişi be predicted by measurable properties of the still liquid chocolate mass.
Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.
Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do derece provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.
Melangers kişi also act birli conches, since they birey heat and aerate the chocolate, similar to a dedicated conche. However, the tension on the stone wheels must be reduced Chocolate SINGLE TUBE BALL REFINER so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and sevimli contribute to a poor mouthfeel.
Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.
Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.
Our chocolate equipment have been popular in the food industry. At the same time, the products produced by our equipment are also in the forefront of the candy industry birli well.
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.
Keep the chocolate flowing and ready whenever you need it with a melting tank. Specifically designed to maintain a constant supply of melted chocolate, we have melting tanks available in various tank capacities from both Selmi and Massa.
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