The most appropriate ones are those with built in pressure guages to avoid overtightening. Mitotoyo (spelling?) can make them but i believe they're special order.
What do you think of the grind gage? also measures PSD.
I didnt knew about this kind of tools (I do know). Have you test it?.
I think this will be more difficult to find in Venezuela but I am going to look for. I couldn't find in Amazon either.
We order a balls mill to refine chocolate but our "machine maker" (a temperamental one) tell us that he was going to do a colloid mill. He said that the colloid mill will do the same work. If it didnt he will build the balls mill. We need the micrometer to see if the colloid mill realy works.
A grind gage will do ok for rough and dirty process control. will do a terrible job at PSD.
Lots of different types of colloid mills. Be sure you run your product, at your formulation, through the mill before you spend a lot of money to buy it. You'll want to understand if it makes what you think it will before you own it. Regardless, after coilloid or ball milling, you're going to have another grinding step, i assume? Or are you planning on running your milk, sugars, and nibs through the colloid mill? Probably not what you want to hear, but i don't think i'd treat a colloid mill as a 'one stop grinding shop'.
Edit - i'm afraid omar, that you'll find that any tool, used to measure micron precision, that's worth using at all, will likely cost more than you think it will, and take longer than you'd like it to for it to arrive. You'll have to decide if it's a need to have or a nice to have.
We are going to buy cacao liquor, cacao butter, milk and sugar, and we are going to have a machine, intended to be used before the refining process as blender (mixer) and after for the conching process.
I´m afraid to but I think it´s a "need to have". At this point I´m just want to make the best choice.
Definately suggest you run some tests batches before you buy it. Make sure you run enough of it to get it to steady state, and think about cooling, because it's going to get very, very hot.
I read that we need a 50-50 oil-chocolate mix to make a measurement. It is true?. (it was an old book)
chocolate is a suspension of mostly solids in a bit of fat, the more fat you add, the more disperse your solids are, and the less likely that they'll be 'stacked' or agglomerated together on your measuring device. strictly speaking, you don't need to add a dispersant to your chocolate to measure it, but it sure does help with the precision.
Well, we just buy a Mitutoyo 293340. We are going to try with it.