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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

In her previous article how to make chocolate with cocoa beans (bean to amerikan bar), Chef Prish discussed the chocolate conching …YS/YB 500 represents the last in the chain of new horizontal ball refiners that are equipped with the latest state of the ense technology, which provide new solutions in product processes that are in excess of the tr

You walk down the aisles of your drug store or grocery and you’re face to face with chocolate, heart-shaped marshmallows, bonbons, truffles, and any seasonal candy that just might help you say I love youTherefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. S