The Thouet paste mixer is placed on load cells and for uygun değer and efficient mixing saf two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.
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There saf been some discussion about the optimisation of flow properties and flavour in those machines and it başmaklık also been tried to combine it with other systems, e.
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So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. Kakım a asgari shear rate is necessary for the measurement, usually the yield value özgü to be extrapolated from the flow curve according to prototip equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, as many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.
Thinking about a tempering machine for chocolate, but hamiş sure if it’s worth it? Professional chocolatier Simon Knott explains what temperers do, who should (and shouldn’t) get one, and recommends a couple of Chocolate STORAGE TANK excellent chocolate tempering machines.
This very unique machine resurrects the traditional method of conching and grinding at the same time, bey we know it from the Lindt longitudinal conch1.
The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a asgari throughput of 1,250kg/h is required over a longer time, so the process is derece suitable for frequent recipe change or smaller companies.
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.
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After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.
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• Provide a continious production in order to avoid loss of production during loading and unloading of product
The environment inside the Refiner is controlled, so the temperature does hamiş increase and prevents the chocolate of being burnt.