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 bey water.

Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that kişi refine the chocolate to a finer particle size will produce a smoother texture and more consistent flavor.

Is it possible to produce dark, milk and white mass using identical equipment or even on the same production line?

One of the first things a chocolate producer has to consider are the influences of recipe, ingredients and particles on chocolate mass properties bey 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.

Original and versatile 5 in 1 manufacturing solution performing the function of a cocoa liquor mill, sugar mill, mixer, refiner and conche – all in one single machine. The Refiner/Conche is the universal solution for making chocolate, compounds, coatings, pralines, truffles and fillings for small to medium production capacities.

With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and final choice başmaklık to be made in every single case; it is always both recipe and process that influences bitiş quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:

The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.

Using our küresel experience across chocolate manufacturing, we kişi customize your solution to meet your precise requirements. Our experienced engineers yaşama help you tasavvur, implement and support new technology to improve quality, efficiency and safety for your plant.

We've created the perfect oversized coat. With drop sleeves, box cut with two side pockets this is the perfect coat to keep you warm.

Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation

Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds

Complete process line for the small scale production of chocolates and compound coatings. Ideal for product and process development work.

Typically installed on floor mounted columns, conveyors are used to transport chocolat flakes throught the chocolate manufacturing system. Conveyors may also be installed using cieling suspension with special fixing devices.

This kaş of rolling pins is a Food52 Community favorite for a reason: Designed by two bakers who were searching for a more functional rolling pin, these Chocolate SINGLE TUBE BALL REFINER wood pins come in different sizes customized to what kind of dough you’re rolling out.