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Kakım 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.

Let’s make a delicious chocolate snack that’s great for any time! Chocolate-covered raisins are a convenient and easy snack to grab when you are on the go. If you’re a fan… Read more: How to make chocolate covered raisins

Just starting out? Find out the essential equipment you’ll need to make modern, smooth chocolate on a small scale at home.

Watch careful derece to burn them because they don’t get crispy. They are gooey and delicious and would be incredible dipped in that white chocolate in the picture!  

There is a standard 1 year warranty for these units. Please see the complete Warranty for more details.

Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.

  Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.

In this complete guide, Ağıl Marika explains how to use chocolate fountains including technical assembly, operation and troubleshooting tips.

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YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in minimum time and works noiselessly.

How do we guarantee you’ll have excellent ROI? By solving your efficiency blocks with customized designs and over 30 years of Chocolate POWDERED SUGAR MILL experience. Here are just some of the unique features built into each of our machines:

Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It dirilik range from a few hours to overnight.

Optimum temperature control using full jacket design, efficient insulation and efficient heat exchangers

The revolutionary design delivers instant melting and continuous process supply to increase downstream production without large