CHOCOLATE MELTING TANK - GENEL BAKış

Chocolate Melting Tank - Genel Bakış

Chocolate Melting Tank - Genel Bakış

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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.

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As a serious chocolate-making hobbyist or semi-professional working on your chocolate business from home, you may have considered whether to take the …

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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.

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If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass özgü to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.

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.

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What’s more, recycle milling makes chocolate more tasty and Chocolate SINGLE TUBE BALL REFINER greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders yaşama derece do.

Making your own chocolate? have questions about any step of the process? Why hamiş Ask The Alchemist? He regularly answers reader questions (over 300 answers are waiting for you, maybe he answered your question already) and we've just launched the new ATA video series where he demonstrates the real world answers to your chocolate making questions! 

Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.

And no, I am derece terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.

Our goal is to improve your production efficiency and profit margins. To make this happen, we ensure your melter specifications align with your business requirements.

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