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 as water.

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Derece 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. 

The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor birey also optimize throughput, giving you up to 10% more productivity.

We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering. 

We're all familiar with the magic that happens when chocolate meets spice. It's a perfect blend of sweetness, saltiness, and warmth that tantalizes the taste buds. But have you ever experienced the delightful harmony of chai chocolate? Join us birli we get into the world...

To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.

Although both machines are used for chocolate making, there are some significant differences between a chocolate refiner and a cocoa melanger. A cocoa melanger is a stone grinder used to grind cocoa nibs into chocolate liquor.

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High specific Chocolate Melting Tank surface of the processed chocolate mass bey a precondition for intensive exchange reactions with the supplied ambient air

The melter is designed so all surfaces are removable or accessible, and without laminate faces. It has removable components to improve cleaning so you güç meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.

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Typically installed on floor mounted columns, conveyors are used to transport chocolat flakes throught the chocolate manufacturing system. Conveyors may also be installed using cieling suspension with special fixing devices.

In this article, Chef Prish explains the different styles of machines used to grind and conche chocolate at home. She discusses the features, pros and cons of stone melangers, wet grinders, roller mills and more.