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Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.Other uncategorized cookies are those that are being analyzed and have derece been classified into a category bey yet.There katışıksız been some discussion about the optimisation of flow
Also the taste kişi be largely influenced by choosing the right ingredients. In those cases, processing technology becomes less important and most of the systems on the market will be able to produce the desired quality.LST-BM600 ball mill is jointly developed by a group of technical personnel from different companies and uses special components p
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
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 youThis cookies is grup by Google Universal Analytics to throttle the request rate to sınır the collection of data on high traffic sites.This cook