Chocolate SINGLE TUBE BALL REFINER Temel Açıklaması
Chocolate SINGLE TUBE BALL REFINER Temel Açıklaması
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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 kakım water.
LST-BM600 ball mill is jointly developed by a group of technical personnel from different companies and uses special components processed by Chengdu military-civilian enterprises. At the same time, it başmaklık adopted the advantages of many horizontal ball mill such kakım German BUHLER, Naichi, and Lehman, and also cold and hot water internal circulation automatic temperature control system.
Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent grup of rolls. The five roll refiner saf four (4) refining steps, each roll başmaklık a different speeds. Pressures are controlled kakım well.
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Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
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Choosing the right chocolate refiner can be difficult. The right choice depends on several factors, including the size of your chocolate processing facility, your budget, and your production needs. Some key considerations to keep in mind when selecting a chocolate refiner include:
Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.
The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.
Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.
Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.
Main differences of the chocolate melters from storage tanks are; flat bottom, thicker sheetmetal usage, bottom scrapping and more water capacity inside the jacket. Melters gönül be used kakım storage tanks bey well, however storage tanks are only for liquid chocolate storage.
The key to a good bake is making sure your measurements are precise. Use a baking scale to ensure you’re putting just