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Post by brelto85 on Jun 22, 2021 8:51:38 GMT -5
hi all, I have a potential problem with viscosity in refining as you can see from the behavior in this videoAfter 24 hours, the wheel turns slowly and sometimes stops rotating My question is if this is caused by too much product in the melanger (4.7 kg Red Chocolate Refiner) or if it is caused by the viscosity Ingredient: 70% cacao nibs, 30% cane sugar NB: brown sugar dried 40min at 65°C in an oven. is that enough?
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Post by Ben on Jun 22, 2021 9:31:29 GMT -5
Hello. I think there are several threads in this forum discussing the wheels slowing or stopping. I can't remember if a definitive cause or solution has been determined.
The viscosity shown in the video doesn't seem particularly thick, but it's hard to tell for sure in a video.
I only ever run 2-2.5 kg batches in the little premiers. Once the chocolate goes over the axles of the wheels, the efficiency goes way down. This is true of all stone grinders. Also, while stone grinders are pretty terrible at conching, they're a little better with less chocolate as there is more surface area and (possibly) aeration with the chocolate below the axles. You could do a test at that level and see if you still get the wheel stopping issue.
I've never tried using brown sugar, so don't have an opinion on whether that is enough to dry it out or not.
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Post by brelto85 on Jun 22, 2021 11:05:00 GMT -5
Hello. I think there are several threads in this forum discussing the wheels slowing or stopping. I can't remember if a definitive cause or solution has been determined. The viscosity shown in the video doesn't seem particularly thick, but it's hard to tell for sure in a video. I only ever run 2-2.5 kg batches in the little premiers. Once the chocolate goes over the axles of the wheels, the efficiency goes way down. This is true of all stone grinders. Also, while stone grinders are pretty terrible at conching, they're a little better with less chocolate as there is more surface area and (possibly) aeration with the chocolate below the axles. You could do a test at that level and see if you still get the wheel stopping issue. I've never tried using brown sugar, so don't have an opinion on whether that is enough to dry it out or not. Thanks Ben, I will do a thorough search on the forum The cane sugar need to dried because it absorbs umidity but i don't have a tools to measure mi the quantity of umidity. i'll waiting others answer if someone have more experience about that.
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