Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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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 bey water.
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
Of course derece all questions could be answered. In particular the last point, birli process equipment is usually designed individually by machine manufacturers for their clients.
Unless you're buying roasted nibs a roaster is vital. You may know we don't really advocate for Raw Chocolate and kakım such you need to roast your beans both for health and safety but also for flavor. Roasting deeply affects the end taste of your bars.
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The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a asgari throughput of 1,250kg/h is required over a longer time, so the process is hamiş suitable for frequent recipe change or smaller companies.
The refining process involves a combination of grinding, heating, and mixing that helps to develop the great chocolate’s flavor and texture. The machine is also used to reduce the size of the cocoa particles, which also helps to create a smoother texture and more consistent flavor.
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The largest difference is rather an economical one, bey very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
A double-acting vane pump recirculates the product in association with the grinding phase, but also allows the machine to be emptied at the end of the cycle.
To wrap up this blog post, we CHOCOLATE PREPARATION KITCHEN EQUIPMENT want to finish with a quick comment about our CocoTerra chocolate maker. We are proud of the CocoTerra chocolate making system that we developed because it provides a complete chocolate-making experience in one compact appliance.
Yes, we offer several types of product delivery systems from the melter to your existing equipment. These include product filters and magnets, pumps, jacketed pipelines and sieve systems.