Hakkında herşey Chocolate Melting Tank
Hakkında herşey Chocolate Melting Tank
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Kakım 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.
Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.
There katışıksız been some discussion about the optimisation of flow properties and flavour in those machines and it has also been tried to combine it with other systems, e.
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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.
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Even a large variety of rework yaşama be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
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Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning kakım required, followed by the time for the machine to dry ready for the next product)
Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such as:
• Provide a continious production in order to avoid loss of production during loading and unloading of product
Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is hamiş done elsewhere those devices are also able to debacterise cocoa liquor.