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From tricor-systems.com
The smallest possible crystals are desirable for a number of reasons. Smaller crystals do not affect chocolate's flow properties as much as larger crystals. Flow properties in turn affect the coating or molding of a product and control its weight. Seguine also points out that a larger quantity of smaller crystals reduces the mean free path between crystals, which reduces the chocolate set time. Finally, the finer crystalline structure produces a product with high gloss, and hence consumer appeal. Products & Services
Cast-in heaters are made-to-order tubular or wire heaters cast into a part that is designed to be an integral component of a larger piece of equipment.
Specialty Optical Polarizers use the optical properties of a medium to alter the polarization of light. This category includes radial polarizers, azimuthal polarizers, elliptical polarizers, etc.
Depolarizers obliterate the polarization of a polarized beam by reflecting the beam in all directions at right angles to its axis.
Liquid crystal display (LCD) modules are used at the component level in place of less efficient displays such as cathode ray tubes (CRTs). These modules do not include a housing and must be incorporated into a larger instrument or system.
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Topics of Interest
Single crystal materials consist of a monocrystal or single grain without any grain boundaries. The atoms maintain the same unit cell pattern and orientation throughout the material. Single crystals...
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Thick, creamy and so good! Chocolate is one of the most loved confectionaries in the world. A major company in the United States is famous for their chocolate. Created, mixed and blended under such...
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Stabilizers and Emulsifiers make up only a small proportion of an ice cream mix (typically no more than 1%) but contribute a number of properties to the product: • Freeze-thaw stability. When...
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Hydrogen impurities in materials influence their properties, including flow strength. Alpha alumina single crystals and polycrystalline ceramics were annealed in supercritical water between 850 and...
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Yogurts (and other cultured milk desserts) are produced by fermentation of milk by the addition of certain types of bacteria, e.g. Streptococcus thermophilus and Lactobacillus bulgaricus. Generally a...
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Technical Articles
Chocolate Temper Measurement
- Temperature Sensing
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