Temel İlkeleri Chocolate STORAGE TANK
Temel İlkeleri Chocolate STORAGE TANK
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 as water.
Other uncategorized cookies are those that are being analyzed and have derece been classified into a category kakım yet.
There katışıksız been some discussion about the optimisation of flow properties and flavour in those machines and it özgü also been tried to combine it with other systems, e.
Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.
We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering.
Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
Chocolate yield Capacity: The machine’s chocolate yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.
g. refiners1. It is also known, that operation is relatively noisy. An advantage is that batch sizes between 45kg and 5t are possible, which means a lot of flexibility for smaller companies.
For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, as well bey, the çağdaş ball mill production technology, combined with either a continuous ‘wet’ conche or a batch ‘dry’ conche.
Don’t leave your leftover chocolate forgotten in the cabinet for weeks or months, only to throw it away later. Let us inspire you to get creative and repurpose your leftover chocolate… Read more: Leftover chocolate recipes – What to do with leftover store-bought chocolate?
Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the Chocolate STORAGE TANK strong caramel flavour preferred in some countries. For downstream mass production the same technologies kişi be used, kakım with other chocolate types.
Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.
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.
The Swiss company Bühler is market leader in this technology and looks back to a long experience in building and installing complete production lines8.