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 as water.
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
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The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for Chocolate HORIZONTAL BALL REFINER you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.
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The Micron Ball Refinder allows you to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.
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High specific surface of the processed chocolate mass bey a precondition for intensive exchange reactions with the supplied ambient air
Don’t forget to use something to help weigh things down during the pie-crust baking. These ceramic pie weights will do the trick; these silicone brushes will help with buttering the crust’s edges, too.)
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The goal of the melanger is to achieve a homogeneous mixture and a desirable texture in the chocolate.
Our goal is to improve your production efficiency and profit margins. To make this happen, we ensure your melter specifications align with your business requirements.