Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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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.
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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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The cocoa bean fermentation step is crucial in the chocolate production process, and it affects the taste, texture, and aroma of chocolate. In this article, we will explore the microbiology of cocoa fermentation, the role of acetic
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Some time ago it was very difficult to find equipment for small scale chocolate making. This has changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.
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Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies gönül be used, bey with other chocolate types.
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Pump: vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
The environment inside the Refiner is controlled, so the temperature does derece increase and prevents the chocolate of being burnt.