Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
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As 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.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
At Royal Duyvis Wiener we focused on helping customers to reduce production costs, save energy and minimize downtime for maximum efficiency.
Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing final products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are hamiş considered here, although many properties of the bitiş product güç be predicted by measurable properties of the still liquid chocolate mass.
Excess chocolate: The machine sevimli be used to refine excess chocolate, reducing waste and increasing efficiency.
Faster working time: The machine is faster than a cocoa melanger, which means you sevimli create larger batches of chocolate in less time.
Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.
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Used to make a variety of chocolate & nut pastes, bey well bey spreadable creams. The Selmi Micron is also used for bean to bar chocolate making.
Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done Chocolate Melting Tank for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies yaşama be used, kakım with other chocolate types.
After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such bey:
The terms “conche” and “melanger” refer to distinct stages in the chocolate-making process, but they are sometimes used interchangeably. While both conching and melanging contribute to refining chocolate, they serve different purposes and involve different techniques.
Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.