Açıklanan CHOCOLATE PREPARATION MIXER Hakkında 5 Kolay Gerçekler

The Thouet paste mixer is placed on load cells and for uygun değer and efficient mixing has two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.

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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Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing bitiş products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are hamiş considered here, although many properties of the final product hayat be predicted by measurable properties of the still liquid chocolate mass.

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The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.

15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?

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Melanging is the process Chocolate DOUBLE TUBE BALL REFINER of grinding and blending chocolate ingredients. This process reduces the particle size of the cocoa nibs, sugar, and other additions to create a smooth and consistent chocolate paste.

After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.

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And no, I am derece terribly worried about "grinding" the inside of the 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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