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Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.

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Then run enough tests on their machines with your own recipe in order to make a qualified bitiş decision.

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. Bey a asgari shear rate is necessary for the measurement, usually the yield value katışıksız to be extrapolated from the flow curve according to prototip 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.

Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do derece provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.

In this blog post, we’ll look at the fascinating world of chocolate melangers and learn how they dirilik help create smooth, creamy chocolate.

Excess chocolate: The machine kişi be used to refine excess chocolate, reducing waste and increasing efficiency.

Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.

Proving its quality with ISO 9001:2008, CE and GOST-R certificates, our company also özgü an experienced and constantly improving management and technical staff. Acting within the framework of cooperation with universities, a company that başmaklık an experienced technical consultant in this field, and that includes hamiş only production but also R&D activities, başmaklık realized the structuring.

If you’ve made a couple of batches of chocolates, you’ve probably already been tempering chocolate by hand. Some …

An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are not popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale Chocolate Melting Tank ball mills work continuously.

If cocoa butter is replaced by another fat, the product is usually called compound and derece chocolate. Technologically most compounds are close to chocolate mass and similar equipment birey be used to make it.

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