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22 minutes ago, Kerry Beal said:The flow of chocolate is basically fixed - some differences for viscosity of chocolate of course. So every item gets covered with the same thickness of chocolate then a combination of tapping and air blowing determines how much chocolate is left on the item.
Thank you ... seems really a must-have item for bonbon producers.
4 minutes ago, Kerry Beal said:The flow of chocolate is basically fixed - some differences for viscosity of chocolate of course. So every item gets covered with the same thickness of chocolate then a combination of tapping and air blowing determines how much chocolate is left on the item.
Thank you ...
