Bey 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.

Using a high-quality chocolate refiner, such bey a chocolate refiner conche or a chocolate refiner ball refiner, hayat also help to create a smoother texture and more consistent flavor. For more information about refiners, do hamiş hesitate to contact us. We are glad to help you find the best solution for you. But first, we dive into the basics: What is a chocolate refiner?

It is used in making chocolate with substances such kakım cocoa, oil, milk powder. Technicial Specifications

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.

During the process the remaining fat and emulsifier are added. Conches are built in various forms and yaşama be equipped with one, two or three mixing shafts. More detailed descriptions of the process yaşama be found in1.

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  Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.

Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘uçman plant’) all the way to large industrial production systems.

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.

Because of the friction of the steel balls, refiners need external cold water supply. It is Chocolate CONCHING MACHINE possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.

Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds

In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that güç be heated or cooled during the process.

We are really pleased that Spectra katışıksız worked with us on this product, and continues to make improvements. All of the Melangers are supplied to run continuously and ventilated keep the motor cool.

This kaş of rolling pins is a Food52 Community favorite for a reason: Designed by two bakers who were searching for a more functional rolling pin, these wood pins come in different sizes customized to what kind of dough you’re rolling out.