Büyülenme Hakkında CHOCOLATE PREPARATION MIXER
Büyülenme Hakkında CHOCOLATE PREPARATION MIXER
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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 bey water.
Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that yaşama refine the chocolate to a finer particle size will produce a smoother texture and more consistent flavor.
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Larger than düzgülü drums on the drive and turn-around stations allowing for much thicker than typical steel belt
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 yaşama be changed and scaled kakım required
Faster working time: The machine is faster than a cocoa melanger, which means you birey create larger batches of chocolate in less time.
In this blog post, we’ll look at the fascinating world of chocolate melangers and learn how they can help create smooth, creamy chocolate.
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Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies emanet be used, birli with other chocolate types.
With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the bütünüyle, ensuring the movement of the chocolate, cream or paste.
If cocoa butter is replaced by another fat, the product is usually called compound and derece chocolate. Technologically most compounds are close to chocolate mass and similar equipment Chocolate SINGLE TUBE BALL REFINER birey be used to make it.
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