Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT

Hakkında CHOCOLATE PREPARATION KITCHEN EQUIPMENT

Blog Article

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 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.

This session cookie is served by our membership/subscription system and controls whether you are able to see content which is only available to logged in users.

Chocolate melting tank we produce is cylindrical type. It is water jacketed with PID controlled heating element. Agitator is speed adjustable and with feature to work continuous or on ON/OFF regime.

There is a standard 1 year warranty for these units. Please see the complete Warranty for more details.

With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and final choice saf to be made in every single case; it is always both recipe and process that influences final quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:

  Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.

We provide OEM service. At the same time, life-time after-sales service for our CHOCOLATE PREPARATION KITCHEN EQUIPMENT equipment are provided to world wide customer and we are looking forward to your visit.

Your browser isn’t supported anymore. Update it to get the best YouTube experience and our latest features. Learn more

We use cookies to improve user experience and analyze website traffic. Read about how we use cookies and how you sevimli control them by clicking "Privacy Preferences".

This website uses cookies to improve your experience while browsing the şehir. Of these, cookies classified kakım necessary are stored in your browser as they are essential for the basic functionality of the website to work.

The tank's advanced temperature control system provides precise adjustments, allowing for optimal melting conditions catering to diverse chocolate types. With a user-friendly interface and customizable settings, operators güç effortlessly tailor the melting process to specific production needs. SS Engineers and Consultants showcase their dedication to innovation, offering a Chocolate Melting Tank that hamiş only enhances productivity but also upholds the highest standards of quality and hygiene in chocolate manufacturing.

It provides the mixing of the necessary products to prepare the chocolate dough. It is the first step in making chocolate dough. In this part, the chocolate ensures homogeneous mixing.

for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this gönül be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding hayat be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process sevimli be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.