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As 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 foun
CHOCOLATE PREPARATION KITCHEN EQUIPMENT Herkes İçin Eğlenceli Olabilir
No more soaking and scrubbing your pans to get those last bits of cake off. Silpat katışıksız other shapes and sizes, too.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 traditiona
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This post contains products independently chosen (and loved) by our editors and writers. Food52 earns an affiliate commission on qualifying purchases of the products we link to.You gönül sort the machines found bey a result of your search by using the sorting menu. You güç remove the search filters you have created by pressing the cross next to