CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar
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Get fast answers to your questions from our responsive technical team – they know our machinery and they know chocolate.
The conch is a large kneader, where the powdery flakes from the refiners are treated with a large amount of mechanical energy input, usually over several hours. This is where most of the transformations described in the introduction of this article takes place.
Tempered chocolate özgü to be heated to the temperature of chocolate inside the melting tank. Use decrystallization tube for the heat exchanging purpose. Melted chocolate inside the melter kişi be transfered to storage tank so equipment to be ready for the next melting batch.
Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.
The unit is jacketed for product temperature control and typically a multi valve opening in the bottom fitted with a large discharge augur.
Using cocoa beans instead of cocoa powder in chocolate production is an option, but ball mills do hamiş provide efficient results in grinding raw materials thicker than 1.5 - 2mm, so cocoa beans should be pre-grinded into a thick paste in an impact mill or beater blade mill.
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The stirrer system is Chocolate DOUBLE TUBE BALL REFINER detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation.
You’ll need something to help toast the ferde of a chocolate crème brûlée, the marshmallow ferde on a s’mores icebox cake, or the meringue on a baked alaska.
Batch type mixing and grinding machine for thinning ingredients containing asgari 30% fat. Chocolate refiner for natural oil or palm oil based chocolates, creams or tahini micronization. Depending of the adjusted refining process time final product hayat reach 18 microns fineness.
The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their final size, usually below 30µm in order to avoid a sandy texture in the mouth in the final product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.
Beside ball mill for product development, we produce ball mills for small workshops and medium-sized confectionery manufacturers.
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