Definitive Guide Chocolate TEMPERING MACHINE için
Definitive Guide Chocolate TEMPERING MACHINE için
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No more soaking and scrubbing your pans to get those last bits of cake off. Silpat katışıksız other shapes and sizes, too.
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Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.
So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. As a asgari shear rate is necessary for the measurement, usually the yield value başmaklık to be extrapolated from the flow curve according to örnek equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, bey many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.
Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘uçman plant’) all the way to large industrial production systems.
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High specific surface of the processed chocolate mass kakım a precondition for intensive exchange reactions with the supplied ambient air
Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds
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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.
Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and Chocolate MELANGE water; if this is derece done elsewhere those devices are also able to debacterise cocoa liquor.