Chocolate SINGLE TUBE BALL REFINER Temel Açıklaması

Chocolate SINGLE TUBE BALL REFINER Temel Açıklaması

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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 bey water.

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

So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. As a asgari shear rate is necessary for the measurement, usually the yield value başmaklık to be extrapolated from the flow curve according to sistem equations, like the ones developed by Casson and Windhab1. Yield values CHOCOLATE PREPARATION KITCHEN EQUIPMENT or measurements at low shear stress also have a great practical importance, bey many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.

For normal operation, you’ll only need one worker to load product onto the grid and/or adjust the machine settings. We recommend having two workers available during changeover of the melt grid and removal of the stirrer.

This very unique machine resurrects the traditional method of conching and grinding at the same time, as we know it from the Lindt longitudinal conch1.

Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.

Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.

What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders emanet derece do.

Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds

With the Vulcanotec Ball Refiner the speed is easily adjustable to achieve better results. Recirculation system allows chocolate to be pumped from the base of the Refiner to the toparlak, ensuring the movement of the chocolate, cream or paste.

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.

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