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 fou

Unfortunately the very popular Petzomat is hami? built any more, but alternatives from other companies are available. Nowadays chocolate producers birey strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times

A chocolate refiner is an essential piece of equipment for anyone in the chocolate and cocoa industry. Whether you’re a amerikan bar chocolate maker, chocolate manufacturer, or a home cook, a chocolate refiner can help you create the finest chocolates with the freshest ingredients. With advanced chocolate refining machines like the chocolate refi

Hinged doors have limited openings, and they almost always block the view or the space one way or the other. An advantage that we bring, is that our pivot hinge hardware is nearly invisible. Putting all the focus on the main attraction: the door. Needless to say, this goes down very well with our clients, who more often than hami? design with mini