En son beş Chocolate DOUBLE TUBE BALL REFINER Kentsel haber
En son beş Chocolate DOUBLE TUBE BALL REFINER Kentsel haber
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Used to make a variety of chocolate & nut pastes, kakım well kakım spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.
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Of course not all questions could be answered. In particular the last point, as process equipment is usually designed individually by machine manufacturers for their clients.
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We prefer a good solid infrared thermometer but in the end what matters is it's calibrated right and gives you a reliable reading. If that's a wire probe, or infrared the most important thing is accuracy and relability both in roasting and tempering.
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If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass has to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.
Excess chocolate: The machine dirilik be used to refine excess chocolate, reducing waste and increasing efficiency.
It takes approximately 40 minutes to heat up. The product sevimli be used birli soon as the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.
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After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such as:
Chocolate melangers are a common tool in the art of chocolate making because it helps to achieve a silky smooth texture, refines gritty particles in the chocolate, and enhances the overall taste and mouthfeel of the product.
for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If CHOCOLATE PREPARATION KITCHEN EQUIPMENT a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this can be achieved by increasing energy input and time. The dry and pasty conching is generally done at low fat contents in order to improve volatilisation. Fat and other ingredients are added then and grinding sevimli be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process dirilik be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.