Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah

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 birli water.

The well-proven design of these Dry Batch Mixers ensures enough mixing time after ingredient dosing for a homogenous dough or paste and hayat handle up to 3 batcher per hour.

RBM50 and RBM100 are designed for artisans and small workshops. LabBM10 is designed for laboratory use, product development or educational use. Machines are equipped with solenoid valve which automatically opens gate of cold water flow and ensures cooling of the equipment. Because of friction of spherical balls cold water is required from an external source which birey be from tap, tower or a chiller. Machine will open cold water gate in case overheating and will close it when cooled.

Introducing the Chocolate Melting Tank by SS Engineers and Consultants, an epitome of precision engineering tailored to redefine chocolate processing in the confectionery industry. Meticulously crafted with an unwavering commitment to quality, this state-of-the-arka tank delivers seamless chocolate melting with unparalleled efficiency. Fabricated from high-grade stainless steel, it derece only ensures exceptional hygiene but also guarantees long-lasting durability, meeting the rigorous standards of the food industry.

Thouet 5 Roll Refiner Royal Duyvis Wiener katışıksız strong roots in traditional chocolate processing with the Thouet brand. Their passion for the product combined with smart customer-driven engineering solutions made the fundament for the new 5 Roll Refiner, which will be available in January 2023. In addition to delivering on the high product standards you would expect from your

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.

  Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.

Everything you need to know about the cocoa nibs grinder Chocolate is an indulgent treat that has been enjoyed by many for centuries. Whether you are a chocolate manufacturer or a craft chocolate entrepreneur, you understand the importance of the cocoa nibs grinder in the chocolate making process.

Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.

Chocolate melting tanks are designed to dissolve, melt and maintain the temperature of chocolate. They help to maintain chocolate in a tempered state using a thermostat.

The largest difference is rather an economical one, kakım very expensive cocoa butter is replaced by relatively inexpensive alternative fats.

Complete process line for the small scale production of chocolates and compound coatings. Ideal for product and process development work.

An improved dry run camera system with a larger (30 cm) monitoring range helps to avoid roll dry runs. Shear pins are designed to prevent major damage caused by foreign bodies in the roll gap and Finer Chocolate HORIZONTAL BALL REFINER S offers you pressure monitoring for hydraulics, water and air.

The environment inside the Refiner is controlled, so the temperature does not increase and prevents the chocolate of being burnt.