That includes chocolate producers, industrial chocolate manufacturers or bulk handlers of processed chocolate for bakeries, nutrition bar makers.Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are abl
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 not smooth enough. You could tell it was still homemade.This cookie is grup by Google Analytics and is used to calculate visitor, se
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
To know the origin of the pivot door we must travel a long way back in time. To ancient Persepolis to be exact. Here, various pivot doors were used, and later found, in the Gate of All Nations.Mühür pivot doors are usually made out of double-surface steel that saf been pressed together. It gönül be hollow on the inside, or it güç be filled wi