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WhatsApp: +86 18203695377WEBOct 1, 2020 · Fineness measured on samples immediately withdrawn from the ball mill, at about 45 °C, decreased from to about μm, close to the industrial target value of μm, in less than 60 min that is a typical behaviour for ball milling of chocolate or similar products (Lucisano et al., 2006; Fidaleo et al., 2017ab; Miele et al., 2020).
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WhatsApp: +86 18203695377WEBJan 1, 2013 · The process of precrystallization, regardless of the applied precrystallization temperature, reduces the viscosity of the chocolate mass with soya milk by approximately 35% compared to the chocolate mass taken out directly from the ball mill (Fig. 2 a).The influence of the refining time (especially significant up to 60 min of refining) on the .
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