Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
Blog Article
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 birli water.
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Is it possible to produce dark, milk and white mass using identical equipment or even on the same production line?
Nevertheless also here one refiner would need several hours to fill a large 6-t-conch, which hayat only be solved by always having one machine idle or by using at least two smaller conches. For very small scale or sınav production the company also builds a uçucu scale 5RR with 50cm rolls and 3-rollers.
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. Birli a asgari shear rate is necessary for the measurement, usually the yield value başmaklık to be extrapolated from the flow curve according to benzer equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, kakım many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.
Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
The Refiner/Conche katışıksız a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).
Although both machines are used for chocolate making, there are some significant differences between a chocolate refiner and a cocoa melanger. A cocoa melanger is a stone grinder used to grind cocoa nibs into chocolate liquor.
The stones crush the cocoa nibs, gradually transforming them into a liquid state known birli chocolate liquor. Kakım the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the bitiş chocolate.
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How do we guarantee you’ll have excellent ROI? By solving your efficiency blocks with customized designs and over 30 years of experience. Here are just some of the unique features built into each of our machines:
The steel belt transport system is specially designed to efficiently transport chocolate flake from the pre-refiner to the five roll refiner and from the five roll refiner to the conches. Motor power varies by conveyor length.
It consists of a double-jacket cylinder with serrated internal surface. Spring-loaded scrapers break the particles during rotation; volatile water and flavours are removed by ventilation and heating.
Very often an emulsifier is used to improve flow of Chocolate Melting Tank hygroscopic particles within the continuous fat phase. During production several incidents occur: