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
That includes chocolate producers, industrial chocolate manufacturers or bulk handlers of processed chocolate for bakeries, nutrition pas makers.Similar principles are followed for milk chocolates by developing milk powder pre-treatment procedures.Not only will good heavy molds make your chocolate look more professional and like "real chocolate" (l
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