Bir Unbiased Görünüm Chocolate STORAGE TANK
Bir Unbiased Görünüm Chocolate STORAGE TANK
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Bey 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 kakım water.
The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your final refining process. The targeted particle size with a narrow particle-size distribution generates the mouthfeel you want and simplifies flow properties for consistent end products.
The tank's advanced temperature control system provides precise adjustments, allowing for optimal melting conditions catering to diverse chocolate types. With a user-friendly interface and customizable settings, operators dirilik effortlessly tailor the melting process to specific production needs. SS Engineers and Consultants showcase their dedication to innovation, offering a Chocolate Melting Tank that hamiş only enhances productivity but also upholds the highest standards of quality and hygiene in chocolate manufacturing.
Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.
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.
Chocolate yield Capacity: The machine’s chocolate Chocolate CONCHING MACHINE yield capacity is an essential factor to consider. A larger chocolate processing facility will require a machine with a higher yield capacity.
Excess chocolate: The machine dirilik be used to refine excess chocolate, reducing waste and increasing efficiency.
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This allows a reliable process to achieve and maintain a constant quality of the product from batch to batch.xt
Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.
Recently, Bühler seems to have followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal ball mill and a shear mixer.
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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 derece done elsewhere those devices are also able to debacterise cocoa liquor.