Ready to embark on a chocolate-making adventure? Great, but first you need tools! Professional chocolatier Simon Knott explains what chocolate making machines and equipment you need for your new hobby or home enterprise, plus tips for buying the best quality tools for your needs.Tak?m by the GDPR Cookie Consent plugin, this cookie is used to record

Sign up to our newsletter for the latest from the bar and chocolate industries and updates from PTL.Using a high-quality chocolate refiner, such birli a chocolate refiner conche or a chocolate refiner ball refiner, hayat also help to create a smoother texture and more consistent flavor. For more information about refiners, do not hesitate to contac

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 f

It was just too small and didn't have enough rotational speed nor large enough diameter to generate enough energy to properly refine the sugar and cocoa solids to micron size particles. The chocolate was smoother, but hami? smooth enough. You could tell it was still homemade.Therefore flow properties are usually measured at a temperature of 40°C,

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