Definitive Guide Chocolate TEMPERING MACHINE için
Definitive Guide Chocolate TEMPERING MACHINE için
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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 as 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?
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Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one ton. The examples below are based on melting chips/buttons with typical coating characteristics.
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The Spectra 11 used to refine your Chocolate (and nut butters). It will refine bey little kakım 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.
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Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower CHOCOLATE PREPARATION KITCHEN EQUIPMENT water for cooling but we suggest using a chiller for the cooling purpose.
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In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go test your assumptions and maybe pick up some ready to use tips!
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