CHOCOLATE PREPARATION MIXER Seçenekler

CHOCOLATE PREPARATION MIXER Seçenekler

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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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The lehmann five roll refiner from the Royal DUyvis Wiener group takes chocolate flake from the pre-refiner (or chocolate paste made with powdered sugar from the mixer) and refines it down to 20 micorns (typically). Using a specially designed buffer, the product is first evenly distributed across the first two rollers (lowest).

The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.

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Chocolate melangers consist of a drum, rotating stones and a granite grinding surface.  Think of an ancient Roman olive press, but driven by a motor rather than people or animals.

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Used to make a variety of chocolate & nut pastes, as well kakım spreadable creams. The Selmi Micron is also used for bean to amerikan bar chocolate making.

These nested glass bowls make baking prep a breeze. Use one for your wet ingredients, another for dry, and the third for your scraps (like egg shells or lemon peels) to keep things tidy while mixing. Want a bowl perfect for pouring? Mosser Chocolate MELANGE makes a matching batter bowl.

McCarter/Schmidt katışıksız become the standard in fabricating, offering high quality chocolate manufacturing equipment to suppliers involved in the chocolate industry.

In case melting tank is going to be used also kakım storage tank, preventing of thermal fluctuations inside the chocolate melting tank which may occur because of bypassing tempered chocolate back to melting tank is required.

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.