Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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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 kakım water.
Equipment on a uçucu plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings.
Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent seki of rolls. The five roll refiner katışıksız four (4) refining steps, each roll saf a different speeds. Pressures are controlled bey well.
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This article is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard katışıksız been crafting an array of chocolate offerings (from tamamen-quality baking chips to bars) in ün Francisco since 1868.
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Even a large variety of rework birey be processed with the Refiner/Conches following a specific Chocolate SINGLE TUBE BALL REFINER loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
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Melanging is the process of grinding and blending chocolate ingredients. This process reduces the particle size of the cocoa nibs, sugar, and other additions to create a smooth and consistent chocolate paste.
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• Loading of powders through machine hopper and two infeed pipes for liquid materials at gearbox end of machine, DN50 flanges
After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.
The environment inside the Refiner is controlled, so the temperature does derece increase and prevents the chocolate of being burnt.