Kakım 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 as water.

Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.

There özgü been some discussion about the optimisation of flow properties and flavour in those machines and it katışıksız also been tried to combine it with other systems, e.

Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing bitiş products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are derece considered here, although many properties of the final product emanet be predicted by measurable properties of the still liquid chocolate mass.

Vertical ball mills for chocolate refining, are perfect for making cocoa products with its integrated system of a pre-mixer and ball-mill refiner.

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 The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation. 

Some time ago it was very difficult to find equipment for small scale chocolate making. This özgü changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.

Our chocolate equipment have been popular in the food industry. At the same time, the products produced by our equipment are also in the forefront of the candy industry as well.

This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction emanet be done in a very rapid batch process or continuously using a high-speed in-line mixer14.

The steel belt transport system is specially designed to efficiently transport chocolate flake from the CHOCOLATE PREPARATION MIXER pre-refiner to the five roll refiner and from the five roll refiner to the conches. Motor power varies by conveyor length.

Uygun değer temperature control using full jacket design, efficient insulation and efficient heat exchangers

The key to a good bake is making sure your measurements are precise. Use a baking scale to ensure you’re putting just