Birli 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 peş technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.
As a serious chocolate-making hobbyist or semi-professional working on your chocolate business from home, you may have considered whether to take the …
One of the most common issues that you kakım chocolate makers face is grainy chocolate or chocolate with specks. These issues can be caused by a variety of factors, such bey grainy ingredients or untempered chocolate. To avoid these issues, it’s essential to use the finest ingredients possible and to temper the chocolate properly.
Cocoa bean: Butter production, applications & benefits Discover the advantages and applications of cocoa butter. This butter is a versatile and popular ingredient in both the food and beauty industries.
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Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
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The stones crush the cocoa nibs, gradually transforming them into a liquid state known as chocolate liquor. Birli the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the final chocolate.
The perfect mixture is achieved by the system of stirrers, metal balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.
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A double-acting vane pump recirculates the product in association with the grinding phase, but also allows the machine to be emptied at the end of the cycle.
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimal size of an industrial production line?