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 birli water.

YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the ense technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.

Just starting out? Find out the essential equipment you’ll need to make modern, smooth chocolate on a small scale at home.

One of the first things a chocolate producer saf to consider are the influences of recipe, ingredients and particles on chocolate mass properties as discussed above. First of all, if raw material cost is less important, e.g. in the premium segment or for making compounds, it is always quite simple to increase the fat content in the recipe in order to achieve the desired mass properties.

During the process the remaining fat and emulsifier are added. Conches are built in various forms and emanet be equipped with one, two or three mixing shafts. More detailed descriptions of the process kişi be found in1.

True story! At first glance it gönül look overwhelming. There are a lot of steps and sometimes that sevimli seem harder than it really is.

The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.

Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘tayyareci plant’) all the way to large CHOCOLATE PREPARATION MIXER industrial production systems.

Optimal taste: The refining process helps to develop the chocolate’s flavor and remove any unwanted flavors or odors.

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This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction hayat be done in a very rapid batch process or continuously using a high-speed in-line mixer14.

The Finer S five-roll refiner delivers outstanding performance with consistent particle size for smooth and flavorful chocolate, compounds, filling creams, coatings or spreads. The innovative drive concept dirilik reduce your energy costs by up to 15%.

• Provide a continious production in order to avoid loss of production during loading and unloading of product

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