As 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.

Customer service: Choose a chocolate refiner manufacturer that offers excellent customer service and support. Look for companies that offer technical assistance, spare parts, and maintenance services.

Bey the Indian economy continues to grow, with an increasing export market and growth in manufacturing, the transport of perishable goods kakım a raw material or bey part of the export market will continue to expand...

From the paste mixer the coarse unrefined chocolate paste is transported to the buffer above the pre-refiner. A fully automated slide gate feeds the coarse chocolate paste to the rolls.

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Melt your chocolate drops, chocolate chips or cuvertures in water jacketed reservoirs completely made of AISI304 grade stainless Chocolate DOUBLE TUBE BALL REFINER steel. Melter is with side wall and bottom scrapers.

vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment

Ball mill grinding process Ball mill grinding is a critical process in the chocolate production industry. It involves crushing

Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning as required, followed by the time for the machine to dry ready for the next product)

For medium- and large-scale producers there are a wide range of technical options. The varying needs of chocolate producers and the various advantages and disadvantages of the systems on the market make it impossible to give a general recommendation.

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Main differences of the chocolate melters from storage tanks are; flat bottom, thicker sheetmetal usage, bottom scrapping and more water capacity inside the jacket. Melters can be used as storage tanks as well, however storage tanks are only for liquid chocolate storage.

After building highly reputed conches, batch and in-line mixers for a long time, Lipp Mischtechnik katışıksız now developed a complete chocolate line called Eco2choc® (Figure 6). It is based on the ‘coarse conching’ processing concept. Development and optimisation are described in7; research saf also shown that milk chocolate of good flow properties and taste gönül be produced. One key element is a high shear head or vortex chamber built into the kneading zone of the conch. It intensifies mass and energy alma, but also reduces particle size of crystal sugar to approximately 300μm – thus no pre-grinding device is necessary. Coarse conching time sevimli be short if just drying is needed, e.g.