Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
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It is used in making chocolate with substances such bey cocoa, oil, milk powder. Technicial Specifications
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So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. Kakım a minimal shear rate is necessary for the measurement, usually the yield value has to be extrapolated from the flow curve according to benzer equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, birli many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.
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The 5-roll fine refiner recieves the Chocolate CONCHING MACHINE chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.
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.
Both processes play crucial roles in creating high-quality chocolate, and their combined effect contributes to the overall sensory experience of the bitiş product.
The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
The melter is designed so all surfaces are removable or accessible, and without laminate faces. It saf removable components to improve cleaning so you birey meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.
The Finer S five-roll refiner delivers outstanding performance with consistent particle size for smooth and flavorful chocolate, compounds, filling creams, coatings or spreads. The innovative drive concept hayat reduce your energy costs by up to 15%.
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Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: