En son beş Chocolate DOUBLE TUBE BALL REFINER Kentsel haber
En son beş Chocolate DOUBLE TUBE BALL REFINER Kentsel haber
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Bey 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 kakım water.
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
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Conching is a process that birey take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
It occupies minimum 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 kişi be changed and scaled as required
McCarter tanks, mixers, melters and other chocolate making equipment continue to earn a high quality reputation within the industry due to Schmidt’s production skill and quality control.
This very unique machine resurrects the traditional method of conching and grinding at the same time, birli we know it from the Lindt longitudinal conch1.
Chocolate melangers are primarily used to refine chocolate ingredients to create smooth and well-blended chocolate. They can also serve a variety of other purposes in chocolate making, including: grinding cocoa nibs, refining chocolate ingredients, Chocolate MELANGE and conching (which helps improve flavor and texture).
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An early approach to include the removal of volatiles into a recirculating ball mill system was made by DuyvisWiener which included a ‘taste changer; a rotating disk where hot air is blown over the chocolate layer formed by rotation1,15. These devices are still sold for small scale applications. F.B.Lehmann, now part of DuyvisWiener, has a long experience in building thin film evaporators and horizontal ball mills for cocoa processing and had also offered systems for chocolate mass production.
●It is combined with heavy-duty loading and milling, which ensures the high quality grinding result.
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