Bir Unbiased Görünüm Chocolate STORAGE TANK

Bir Unbiased Görünüm Chocolate STORAGE TANK

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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 bey water.

The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.

The machine is slower than a chocolate refiner but is ülküsel for small batches of chocolate. On the other hand, a chocolate refiner is a more advanced machine that birey refine and conch larger batches of chocolate. The machine is faster than a cocoa melanger and sevimli refine the chocolate to a finer particle size.

One of the most common issues that you bey chocolate makers face is grainy chocolate or chocolate with specks. These issues gönül be caused by a variety of factors, such kakım grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.

We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering. 

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.

Melangers, or stone grinders, sevimli have adjustable speed and pressure controls to control the texture of the chocolate being produced.

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

• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading data for production along with safety protection and process monitoring

The perfect mixture is achieved by the system of stirrers, maden balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.

After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.

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

In case melting tank is going to be used also birli storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.

This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of Chocolate OIL MELTING –TURBO RENDER all