As 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 as water.
The well-proven design of these Dry Batch Mixers ensures enough mixing time after ingredient dosing for a homogenous dough or paste and emanet handle up to 3 batcher per hour.
Since 1997 he özgü been professor of food technology at the Neubrandenburg University of Applied Sciences, where he teaches dairy, confectionery and beverage technology, product and process development. One research focus is chocolate processing, where he cooperates with various companies and has published a number of papers and patents. For further information visit: .
5.It is easy to operate this machine.It is equipped with full takım of imported fully automatic PLC. It only takes a few days training even for new staff to get all the operation knowledge. Only 1-2 staff/shift for each equipment is needed.
Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements
The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
This very unique machine resurrects the traditional method of conching and grinding at the same time, kakım we know it from the Lindt longitudinal conch1.
g. refiners1. It is also known, that operation is relatively noisy. An advantage is that batch sizes between 45kg and 5t are possible, which means a lot of flexibility for smaller companies.
For chocolate and chocolate coating production, Kocotek specializes in traditional five-roll refining combined with dry conching, birli well birli, the çağdaş ball mill production technology, combined with Chocolate OIL MELTING –TURBO RENDER either a continuous ‘wet’ conche or a batch ‘dry’ conche.
The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction emanet be done in a very rapid batch process or continuously using a high-speed in-line mixer14.
Priming time. (this is the time from when product is loaded into the melter to the point where the product level in the tank is above the outlet port)
If cocoa butter is replaced by another fat, the product is usually called compound and hamiş chocolate. Technologically most compounds are close to chocolate mass and similar equipment sevimli be used to make it.
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