Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
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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 as water.
YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the geri technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.
Not only will good heavy molds make your chocolate look more professional and like "real chocolate" (looks around) they will make the important step of molding and unmolding much easier. You want good heavy molds. Trust us.
One of the first things a chocolate producer katışıksız to consider are the influences of recipe, ingredients and particles on chocolate mass properties bey discussed above. First of all, if raw material cost is less important, e.g. in the premium segment or for making compounds, it is always quite simple to increase the fat content in the recipe in order to achieve the desired mass properties.
If you’re going to be dealing with any sort of dough—pie, pain au chocolat, or cookie, to name a few—you’ll want a bench scraper to help slice it up (and then scrape off the counter) with ease.
We've come a long way and it's much simpler to make chocolate at home than it once was. So just take your time. Ask questions. Read and use that brain! We're always here if you need help.
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Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
These nested glass bowls make baking prep a breeze. Use one for your wet ingredients, another for dry, and the third for your scraps (like egg shells or lemon peels) to keep things tidy while mixing. Want a bowl perfect for pouring? Mosser makes a matching batter bowl.
Priming time. (this is the time from when product is loaded into the melter to the point where the product level in the tank is above the outlet port)
And no, I am not terribly worried about "grinding" the inside of the Chocolate DOUBLE TUBE BALL REFINER glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.
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