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 as water.

Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.

There başmaklık been some discussion about the optimisation of flow properties and flavour in those machines and it katışıksız also been tried to combine it with other systems, e.

Please read the Grinding section about how to use it and it’s limitations. Please note, the bowl is NOT dishwasher safe.

It occupies minimum space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine yaşama be changed and scaled as required

Discuss your production floor setup and processing needs with our experts, and we'll pair you with the ülküsel equipment.

The paste mixer is the first step in the conventional ‘roller Chocolate STORAGE TANK refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.

Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘tayyareci plant’) all the way to large industrial production systems.

Ball mill grinding process Ball mill grinding is a critical process in the chocolate production industry. It involves crushing

Used to make a variety of chocolate & nut pastes, as well kakım spreadable creams. The Selmi Micron is also used for bean to amerikan bar chocolate making.

After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.

In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go test your assumptions and maybe pick up some ready to use tips! 

●It is combined with heavy-duty loading and milling, which ensures the high quality grinding result.

We use cookies to make our website more user-friendly and to continuously improve your web experience. While some of the cookies may be strictly necessary for your usage of the website and its features, others help us to improve your online experience.