Ne demek?

Ne demek?

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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 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.

Making your own chocolate? have questions about any step of the process? Why not Ask The Alchemist? He regularly answers reader questions (over 300 answers are waiting for you, maybe he answered your question already) and we've just launched the new ATA videoteyp series where he demonstrates the real world answers to your chocolate making questions! 

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Then run enough tests on their machines with your own recipe in order to make a qualified final decision.

Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements

Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.

Chocolate fondue is a great dessert for any party, date night, or really anytime you feel like dipping your favorite treats into chocolate. This ceramic fondue pot from Boska comes with everything you need to fondue in minutes.

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Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning birli required, followed by the time for the machine to dry ready for the next product)

We’re absolutely hooked on the latest Wonka movie starring Timothée Chalamet, and we couldn’t resist riding the chocolate wave. That’s why we’ve come up with a fantastic idea – let’s recreate… Read more: Tips for recreating wonka’s chocolate at home

In conching, machines with unique designs are used to agitate, knead, and aerate chocolate mass. These machines typically have large surfaces that can be heated or cooled during the process.

Consistency: The refining process helps to create a consistent flavor and Chocolate CONCHING MACHINE texture throughout the chocolate.

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