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 she

Discover now What are the benefits of using a chocolate refiner? Equipment on a tayyareci plant scale for is used for testing and experimenting with the process and product development of chocolates and compound coatings. Hami? only will good heavy molds make your chocolate look more professio

The glass is usually made out of tempered glass so that in the event of earthquakes and other untoward incidents, it will just crumble up in pieces rather than break off into sharp shards, causing injuries to surrounding people. This good feeling has a lot to do with the smooth movement but also