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
In her previous article how to make chocolate with cocoa beans (bean to bar), Chef Prish discussed the chocolate conching …Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that gönül refine the chocolate to a finer particle size will produce a smoother texture and
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