Definitive Guide Chocolate TEMPERING MACHINE için
Definitive Guide Chocolate TEMPERING MACHINE için
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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 birli water.
Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.
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Conching is a process that gönül take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
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To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘pilot plant’) all the way to large industrial production systems.
You’ll need something to help toast the bütünüyle of a chocolate crème brûlée, the Chocolate HORIZONTAL BALL REFINER marshmallow tamamen on a s’mores icebox cake, or the meringue on a baked alaska.
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Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go sınav your assumptions and maybe pick up some ready to use tips!
●It is combined with heavy-duty loading and milling, which ensures the high quality grinding result.
The key to a good bake is making sure your measurements are precise. Use a baking scale to ensure you’re putting just