Değil Hakkında Gerçekler bilinen Chocolate CONCHING MACHINE

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.

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.

Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent takım of rolls. The five roll refiner katışıksız four (4) refining steps, each roll özgü a different speeds. Pressures are controlled kakım well.

5.It is easy to operate this machine.It is equipped with full grup of imported fully automatic PLC. It only takes a few days training even for new staff to get all the operation knowledge. Only 1-2 staff/shift for each equipment is needed.

Cocoa bean: Butter production, applications & benefits Discover the advantages and applications of cocoa butter. This butter is a versatile and popular ingredient in both the food and beauty industries.

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.

Price: The price of a chocolate refiner can vary significantly depending on the machine’s size and features. Consider your budget and production needs when selecting a machine.

vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment

Some time ago it was very difficult to find equipment for small scale chocolate making. This katışıksız changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.

The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.

Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.

In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have Chocolate OIL MELTING –TURBO RENDER large surfaces that can be heated or cooled during the process.

In case melting tank is going to be used also kakım storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.

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