Kakım 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 kakım water.
YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the arka technology, which provide new solutions in product processes that are in excess of the traditional capabilities of the ball refiners.
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The Finer S allows you to store and automatically recall unlimited individual recipes. Ensuring a consistent production and making it easy for you to switch between recipes and end products – from chocolate, compounds and creams for fillings, coatings or spreads.
Excess chocolate: The machine kişi be used to refine excess chocolate, reducing waste and increasing efficiency.
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I had to put some larger diameter tubing on the rollers so the glass container would rise above the sides of the tumbler and hamiş scrape the sides, but this had the added benefit of increasing the rotational speed of the drum. You emanet really see the sugar and shot moving well.
The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
Faster working time: The machine is faster than a cocoa melanger, which means you gönül create larger batches of chocolate in less Chocolate HORIZONTAL BALL REFINER time.
Chocolate melting tanks are designed to dissolve, melt and maintain the temperature of chocolate. They help to maintain chocolate in a tempered state using a thermostat.
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