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 bey 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.

Delivery is about 1 week USA and 2-3 weeks for international. If you are offered ANY faster options in checkout they are a glitch and you should derece choose them. Prices do derece include any taxes, tariffs or clearance fees your country may impose.

Then run enough tests on their machines with your own recipe in order to make a qualified bitiş decision.

During the process the remaining fat and emulsifier are added. Conches are built in various forms and can be equipped with one, two or three mixing shafts. More detailed descriptions of the process birey be found in1.

We've come a long way and it's much simpler to make chocolate at home than it once was. Chocolate CONCHING MACHINE So just take your time. Ask questions. Read and use that brain! We're always here if you need help. 

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The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimal throughput of 1,250kg/h is required over a longer time, so the process is hamiş suitable for frequent recipe change or smaller companies.

  The stones crush the cocoa nibs, gradually transforming them into a liquid state known kakım 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.

Melanging is the process of grinding and blending chocolate ingredients. This process reduces the particle size of the cocoa nibs, sugar, and other additions to create a smooth and consistent chocolate paste.

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Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.

Have you ever wondered how chocolate makers achieve that flawless, velvety consistency that allows the chocolate to melt effortlessly in your mouth? Here’s a hint: chocolate melangers!

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