Hakkında Chocolate SINGLE TUBE BALL REFINER
Hakkında Chocolate SINGLE TUBE BALL REFINER
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Bey 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.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
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The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.
The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
This very unique machine resurrects the traditional method of conching and grinding at the same time, birli we know it from the Lindt longitudinal conch1.
The new replacement tumbler showed up earlier this week so I set it up to refine some sugar. I put the about three cups of sugar and three cups of SS shot in a 2 quart glass jar.
Faster working time: The machine is faster than a cocoa melanger, which means you can create larger batches of chocolate in less time.
The outer construction is made of a sturdy thermo Chocolate OIL MELTING –TURBO RENDER resistant plastic with a removable stainless steel inner basin. Simple to use, easy to clean and sturdy construction make these a must have for any chocolatier.
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It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.
The environment inside the Refiner is controlled, so the temperature does derece increase and prevents the chocolate of being burnt.