Bey 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.

Customer service: Choose a chocolate refiner manufacturer that offers excellent customer service and support. Look for companies that offer technical assistance, spare parts, and maintenance services.

Just starting out? Find out the essential equipment you’ll need to make çağdaş, smooth chocolate on a small scale at home.

Larger than uygun drums on the drive and turn-around stations allowing for much thicker than typical steel belt

If you’re going to be dealing with any sort of dough—pie, pain au chocolat, or cookie, to name a few—you’ll want a bench scraper to help slice it up (and then scrape off the counter) with ease.

Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do not provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.

Melangers, or stone grinders, yaşama have adjustable speed and pressure controls to control the texture of the chocolate being produced.

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

YS/B 500 with Chocolate POWDERED SUGAR MILL unique design, distinctive workmanship and advanced technology provides maximum product output in minimal time and works noiselessly.

For medium- and large-scale producers there are a wide range of technical options. The varying needs of chocolate producers and the various advantages and disadvantages of the systems on the market make it impossible to give a general recommendation.

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The terms “conche” and “melanger” refer to distinct stages in the chocolate-making process, but they are sometimes used interchangeably. While both conching and melanging contribute to refining chocolate, they serve different purposes and involve different techniques.

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