Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Temel İlkeleri 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 bey 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.
Is it possible to produce dark, milk and white mass using identical equipment or even on the same production line?
The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.
Removal of water contained in raw materials, bey it would form undesired sticky layers on hygroscopic particles
Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one titrem. The examples below are based on melting chips/buttons with typical coating characteristics.
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Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘uçucu plant’) all the way to large industrial production systems.
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.
Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.
Schmidt manufactures the equipment “at the heart of the chocolate manufacturing process” ranging from chocolate mixing, chocolate melting, to chocolate conches.
Yes, the product outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.
For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
The key to a good bake is making sure your measurements are Chocolate DOUBLE TUBE BALL REFINER precise. Use a baking scale to ensure you’re putting just