Hakkında Chocolate Melting Tank
Hakkında Chocolate Melting Tank
Blog Article
The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.
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It is used in making chocolate with substances such kakım cocoa, oil, milk powder. Technicial Specifications
The lehmann five roll refiner from the Royal DUyvis Wiener group takes chocolate flake from the pre-refiner (or chocolate paste made with powdered sugar from the mixer) and refines it down to 20 micorns (typically). Using a specially designed buffer, the product is first evenly distributed across the first two rollers (lowest).
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The Micron Ball Refinder allows you to do small CHOCOLATE PREPARATION KITCHEN EQUIPMENT batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control batch temperatures, and produces chocolate with a fine particle size.
Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.
Using our küresel experience across chocolate manufacturing, we dirilik customize your solution to meet your precise requirements. Our experienced engineers can help you tasar, implement and support new technology to improve quality, efficiency and safety for your plant.
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High specific surface of the processed chocolate mass birli a precondition for intensive exchange reactions with the supplied ambient air
The melter is designed so all surfaces are removable or accessible, and without laminate faces. It katışıksız removable components to improve cleaning so you sevimli meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.
Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It kişi range from a few hours to overnight.
If cocoa butter is replaced by another fat, the product is usually called compound and derece chocolate. Technologically most compounds are close to chocolate mass and similar equipment birey be used to make it.
This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of all