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Bir Unbiased Görünüm Chocolate STORAGE TANK

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• 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://zaneuqlgy.isblog.net/bir-unbiased-g-r-n-m-chocolate-conching-machine-43633409

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