Bir Unbiased Görünüm Chocolate STORAGE TANK

Bir Unbiased Görünüm Chocolate STORAGE TANK

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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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Just starting out? Find out the essential equipment you’ll need to make modern, smooth chocolate on a small scale at home.

Unless you're buying roasted nibs a roaster is vital. You may know we don't really advocate for Raw Chocolate and as 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. 

If you’re going to be dealing with any sort of dough—pie, pain au chocolat, or cookie, to name a few—you’ll want a bench scraper to help slice it up (and then scrape off the counter) with ease.

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To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.

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Our PreFiner S allows pre-processing chocolate, Chocolate SINGLE TUBE BALL REFINER filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.

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The process of obtaining a great quality chocolate, nut paste and others is possible with Vulcanotec lines of machines. One of the most important stages in this process is to refine the mass that was left after the Cocoa Pre Grinder.

McCarter/Schmidt özgü become the standard in fabricating, offering high quality chocolate manufacturing equipment to suppliers involved in the chocolate industry.

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 Swiss company Bühler is market leader in this technology and looks back to a long experience in building and installing complete production lines8.