Chocolate CONCHING MACHINE Aptallar için
Chocolate CONCHING MACHINE Aptallar için
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As 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.
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It is used in making chocolate with substances such bey cocoa, oil, milk powder. Technicial Specifications
Larger than uygun drums on the drive and turn-around stations allowing for much thicker than typical steel belt
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.
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Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such kakım snap, hardness, melting and the like. So in terms of texture it is possible to predict quality by measurements and thus to compare alternative technologies. This is much more difficult in terms of flavour. Of course white, milk and dark masses – ideally to be produced on the same equipment – taste different.
Schmidt also offers technical assistance on repair services for chocolate making equipment, understands clients needs for quick turnarounds, ability to handle "rush" jobs, great service and ferde notch engineering.
For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, birli well kakım, the modern ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.
Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or CHOCOLATE PREPARATION KITCHEN EQUIPMENT tower water for cooling but we suggest using a chiller for the cooling purpose.
Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such kakım:
With a bit of patience and the right equipment, you emanet create fantastic chocolate with optimal taste and a smooth texture that will impress your customers and friends alike. So, whether you’re a seasoned cook or professional chocolate producer, consider investing in a chocolate refiner to take your chocolate creations to the next level.
The environment inside the Refiner is controlled, so the temperature does derece increase and prevents the chocolate of being burnt.