Için basit anahtar Chocolate MELANGE örtüsünü
Için basit anahtar Chocolate MELANGE örtüsünü
Blog Article
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 as water.
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Excess chocolate: The machine dirilik be used to refine excess chocolate, reducing waste and increasing efficiency.
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In this blog post, we’ll look at the fascinating world of chocolate melangers and learn how they can help create smooth, creamy chocolate.
The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
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Used to make a variety of chocolate & nut pastes, kakım well as spreadable creams. The Selmi Micron is also used for bean to pas chocolate making.
The largest difference is rather an economical one, bey very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It güç range from a few hours to overnight.
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.
The environment inside the Refiner is controlled, so the temperature does not increase and prevents the chocolate of being burnt.