En iyi Tarafı Chocolate POWDERED SUGAR MILL
En iyi Tarafı Chocolate POWDERED SUGAR MILL
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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 bey water.
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We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering.
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Chocolate melangers consist of a drum, rotating stones and a granite grinding surface. Think of an ancient Romen olive press, but driven by a motor rather than people or animals.
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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.
The Spectra 11 is the current sistem from Spectra. You güç read a full review and see how it's different from the previous biçim. In addition, if you are comparing any Spectra Melanger to a Santha Wet grinder (or melanger) you need to read this about BuyIndianKitchen:
McCarter/Schmidt katışıksız become the standard in fabricating, offering high quality chocolate manufacturing equipment to suppliers involved in the chocolate industry.
And no, I am derece terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.
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