2 Dakika Kural için Chocolate TEMPERING MACHINE

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 kakım water.

The well-proven design of these Dry Batch Mixers ensures enough mixing time after ingredient dosing for a homogenous dough or paste and hayat handle up to 3 batcher per hour.

The machine is slower than a chocolate refiner but is ideal for small batches of chocolate. On the other hand, a chocolate refiner is a more advanced machine that gönül refine and conch larger batches of chocolate. The machine is faster than a cocoa melanger and kişi refine the chocolate to a finer particle size.

Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.

Performance cookies are includes cookies that deliver enhanced functionalities of the website, such bey caching. These cookies do hamiÅŸ store any personal information.

For uygun operation, you’ll only need one worker to load product onto the grid and/or adjust the machine settings. We recommend having two workers available during changeover of the melt grid and removal of the stirrer.

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorised bey "Necessary" are stored on your browser bey they are as essential for the working of basic functionalities of the website. For our other types of cookies "Advertising & Targeting", "Analytics" and "Performance", these help us analyse and understand how you use this website.

Each system offers its own unique advantages and is available in capacities ranging from small scale artisan (or ‘uçman plant’) all the way to large industrial production systems.

Enesen Professional Chocolate Machinery özgü been operating since 2000. Our company, which provides services in the fields of design and production of chocolate machines and lines and the installation of turnkey automatic chocolate facilities in Turkey and abroad, includes technological, fully automatic, ergonomically designed powdered sugar mills, oil melting and stock tanks, mixers, ball mills with environmental awareness. , hazelnut – sesame mill, conch, tempering and packaging machines. In addition to these machines, Chocolate CONCHING MACHINE our company produces chocolate cream lines, double and single filled, hazelnut chocolate filling lines, chocolate shell and coating lines in different capacities, and realizes the installation of turnkey facilities.

YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in minimal time and works noiselessly.

Always Enabled Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do hamiÅŸ store any personal information.

Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It dirilik range from a few hours to overnight.

Have you ever wondered how chocolate makers achieve that flawless, velvety consistency that allows the chocolate to melt effortlessly in your mouth? Here’s a hint: chocolate melangers!

Very often an emulsifier is used to improve flow of hygroscopic particles within the continuous fat phase. During production several incidents occur: