CHOCOLATE PREPARATION MIXER Seçenekler

CHOCOLATE PREPARATION MIXER Seçenekler

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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 as water.

Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.

Of course not all questions could be answered. In particular the last point, as process equipment is usually designed individually by machine manufacturers for their clients.

Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.

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The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.

The Refiner/Conche saf a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).

Using our toptan experience across chocolate manufacturing, we sevimli customize your solution to meet your precise requirements. Our experienced engineers kişi help you tasar, implement and support new technology to improve quality, efficiency and safety for your plant.

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High specific surface of the processed chocolate mass bey a precondition for intensive exchange reactions with the supplied ambient air

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In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go test your assumptions and maybe pick up some ready to use tips! 

The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.

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