En Chocolate Melting Tank Sırları
En Chocolate Melting Tank Sırları
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Birli 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.
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Conching is a process that güç take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
Removal of water contained in raw materials, birli it would form undesired sticky layers on hygroscopic particles
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Recently, Bühler seems to have followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal ball mill and a shear mixer.
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