Kak?m 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 f

Unfortunately the very popular Petzomat is not built any more, but alternatives from other companies are available. Nowadays chocolate producers emanet strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.

To know the origin of the pivot door we must travel a long way back in time. To ancient Persepolis to be exact. Here, various pivot doors were used, and later found, in the Gate of All Nations.These doors look seamless and appear birli if they are floating because you emanet open them either from the left or the right, depending on where you apply