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 kakım water.
Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.
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Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘tayyareci plant’) all the way to large industrial production systems.
• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading data for production along with safety protection and Chocolate HORIZONTAL BALL REFINER process monitoring
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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.
Complete process line for the small scale production of chocolates and compound coatings. ülküsel for product and process development work.
Pump: vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
Yes, we offer several types of product delivery systems from the melter to your existing equipment. These include product filters and magnets, pumps, jacketed pipelines and sieve systems.