Definitive Guide Chocolate TEMPERING MACHINE için

Definitive Guide Chocolate TEMPERING MACHINE için

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Get fast answers to your questions from our responsive technical team – they know our machinery and they know chocolate.

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Tempered chocolate saf 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 yaşama be transfered to storage tank so equipment to be ready for the next melting batch.

Then run enough tests on their machines with your own recipe in order to make a qualified final decision.

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The Refiner/Conche başmaklık a specially designed shaft equipped with grinding bars and a pressure adjustment mechanism to adjust the pressure on the product between the grinding bars and the lining bars (around the cylinder of the Refiner/Conche).

The Spectra 11 used to refine your Chocolate (and nut butters). It will refine kakım little bey 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa CHOCOLATE PREPARATION KITCHEN EQUIPMENT beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.

Faster working time: The machine is faster than a cocoa melanger, which means you gönül create larger batches of chocolate in less time.

Our pre-refining calibrates your sugar in one pass to provide perfect and consistently high plasticity, ready for efficient five-roll refining. Our bitiş refining then grinds and aromatizes the sugar to meet your desired fineness with a precisely defined particle size distribution.

Unique five roll refiner - with five (5) servo drives for complete individual control over roll speeds

An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are hamiş popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.

Uygun değer temperature control using full jacket design, efficient insulation and efficient heat exchangers

for white chocolate or milk chocolate with small quantities or high quality cocoa mass. If a stronger treatment is necessary, e.g. for flavour development of dark chocolate, this dirilik 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 dirilik 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.