Ne demek?
Ne demek?
Blog Article
Kakım 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 birli water.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
Since 1997 he katışıksız been professor of food technology at the Neubrandenburg University of Applied Sciences, where he teaches dairy, confectionery and beverage technology, product and process development. One research focus is chocolate processing, where he cooperates with various companies and katışıksız published a number of papers and patents. For further information visit: .
The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.
The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.
Discuss your production floor setup and processing needs with our experts, and we'll pair you with the ideal equipment.
Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of AISI304 grade stainless steel. Melter is with side wall and bottom scrapers.
The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, birli well bey, the çağdaş ball mill production technology, combined with either a continuous ‘wet’ conche or a Chocolate MELANGE batch ‘dry’ conche.
Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
The data collected including the number visitors, the source where they have come from, and the pages visited in an anonymous form.
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, katışıksız a long experience in building thin film evaporators and horizontal ball mills for cocoa processing and had also offered systems for chocolate mass production.
If cocoa butter is replaced by another fat, the product is usually called compound and not chocolate. Technologically most compounds are close to chocolate mass and similar equipment güç be used to make it.
The revolutionary design delivers instant melting and continuous process supply to increase downstream production without large