CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar

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Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.

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During the process the remaining fat and emulsifier are added. Conches are built in various forms and kişi be equipped with one, two or three mixing shafts. More detailed descriptions of the process gönül be found in1.

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If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass özgü to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.

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What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders sevimli derece do.

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The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.

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The environment inside the Refiner is controlled, so the temperature does hamiÅŸ increase and prevents the chocolate of being burnt.