Bir Unbiased Görünüm Chocolate STORAGE TANK
Bir Unbiased Görünüm Chocolate STORAGE TANK
Blog Article
Some advanced models may also include additional features like temperature control, timers, and digital displays for precise control over the chocolate-making process.
The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your bitiş refining process. The targeted particle size with a narrow particle-size distribution generates the mouthfeel you want and simplifies flow properties for consistent end products.
Tempered chocolate başmaklık 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 dirilik be transfered to storage tank so equipment to be ready for the next melting batch.
Physically, chocolate mass is a suspension of particles in a continuous phase of liquid fat. Downstream when producing bitiş products for the consumer, fat crystallisation is initiated and the mass is forced into the desired shape and solidifies. These steps are hamiş considered here, although many properties of the bitiş product sevimli be predicted by measurable properties of the still liquid chocolate mass.
Original and versatile 5 in 1 manufacturing solution performing the function of a cocoa liquor mill, sugar mill, mixer, refiner and conche – all in one single machine. The Refiner/Conche is the universal solution for making chocolate, compounds, coatings, pralines, truffles and fillings for small to medium production capacities.
Use the table below to estimate possible melt rates of chips or buttons and blocks – from small (10lbs) to one ton. The examples below are based on melting chips/buttons with typical coating characteristics.
The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.
Excess chocolate: The machine yaşama be used to refine excess chocolate, reducing waste and increasing efficiency.
Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
Because of the friction of the steel balls, refiners need external cold water supply. It is possible to use tap or tower water for cooling but we suggest using a chiller for the cooling purpose.
Always Enabled Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do hamiş store any personal information.
So in practice, chocolate makers will always have to negotiate individually with suppliers. This Chocolate SINGLE TUBE BALL REFINER paper will provide an introduction to the possibilities on the market.
If cocoa butter is replaced by another fat, the product is usually called compound and hamiş chocolate. Technologically most compounds are close to chocolate mass and similar equipment sevimli be used to make it.
Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’