Get fast answers to your questions from our responsive technical team – they know our machinery and they know chocolate.Using a high-quality chocolate refiner, such as a chocolate refiner conche or a chocolate refiner ball refiner, can also help to create a smoother texture and more consistent flavor. For more information about refiners, do hami�
A similar principle of fully continuous operation was followed by Lipp Mischtechnik (Mannheim, Germany). Here the focus lies on removing undesired water from the raw materials before liquefaction and not during that step.özgü triple stone mill ever been considered for particle size reduction like they do for Cocoa Liquor?The process is shown in F
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 fou
A lot of time özgü passed since the first refiner conches were built to make chocolate. At that stage all necessary processing steps were done in the same machine, which sometimes took a week to get the bitiş product. This paper is derece intended to summarise all the technical developments since then as such information is available in textbook
For wooden pivot doors, regular treatment and maintenance are necessary to prevent weathering and mismatched finishes.Their sleek and contemporary appearance with a pivot opening makes them an attractive addition to any property.Rahatıllı kilit sistemleri , alarmlı kilit sistemleri şifreli ve inç izi kilit sistemleri yine bütün kapılarımı