1

Hakkında Chocolate SINGLE TUBE BALL REFINER

News Discuss 
• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are https://andersonjhczt.aboutyoublog.com/27125658/büyülenme-hakkında-chocolate-tempering-machine

Comments

    No HTML

    HTML is disabled


Who Upvoted this Story