Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
Temel İlkeleri CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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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 kakım water.
Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.
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Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing final products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are not considered here, although many properties of the bitiş product güç be predicted by measurable properties of the still liquid chocolate mass.
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In a fast-paced global market, it’s difficult to keep up with today’s everchanging consumer tastes and demands and there are many local and toptan drivers that are influencing these changes. Brands that stay head lead by emulating credibility, being contemporary and innovative.
The cocoa bean fermentation step is crucial in the chocolate production process, and it affects the taste, texture, and aroma of chocolate. In this article, we will explore the microbiology of cocoa fermentation, the role of acetic
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Quality materials: A chocolate refiner made with high-quality materials will last longer and require less maintenance. Look for machines made with durable gears and CE-certified motors.
Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
Our Vario drive V system in the Finer S proves fully automatic fineness adjustment, taking into account variations in plasticity without the need to interrupt production or manually intervene.
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For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
This means there are a lot more varieties in each category up to the specific ‘house tastes’ that are aimed at by individual chocolate manufacturers. So at the end of the day it is generally impossible to define the flavour for high quality and to compare and identify equipment to achieve it. If considering processing alternatives it will always be necessary to adapt recipes and technology to each other in order to get the desired result.