Chocolate POWDERED SUGAR MILL - Genel Bakış

Chocolate POWDERED SUGAR MILL - Genel Bakış

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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 kakım water.

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The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.

Nevertheless also here one refiner would need several hours to fill a large 6-t-conch, which birey only be solved by always having one machine idle or by using at least two smaller conches. For very small scale or test production the company also builds a pilot scale 5RR Chocolate Melting Tank with 50cm rolls and 3-rollers.

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

With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and bitiş choice özgü to be made in every single case; it is always both recipe and process that influences bitiş quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:

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Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.

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.

Don’t leave your leftover chocolate forgotten in the cabinet for weeks or months, only to throw it away later. Let us inspire you to get creative and repurpose your leftover chocolate… Read more: Leftover chocolate recipes – What to do with leftover store-bought chocolate?

If you’ve made a couple of batches of chocolates, you’ve probably already been tempering chocolate by hand. Some …

The Finer S five-roll refiner delivers outstanding performance with consistent particle size for smooth and flavorful chocolate, compounds, filling creams, coatings or spreads. The innovative drive concept dirilik reduce your energy costs by up to 15%.

To wrap up this blog post, we 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.

This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of all