CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
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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 birli water.
Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, bey it is initially a very sticky mass, which yaşama transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.
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One of the most common issues that you as chocolate makers face is grainy chocolate or chocolate with specks. These issues gönül be caused by a variety of factors, such birli grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.
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The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
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Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
• Loading of powders through machine hopper and two infeed pipes for liquid materials at gearbox end of machine, DN50 flanges
We are really pleased that Spectra has CHOCOLATE PREPARATION MIXER worked with us on this product, and continues to make improvements. All of the Melangers are supplied to run continuously and ventilated keep the motor cool.
The performance of the paste mixer is critical to the performance of the refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.