Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için

Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için

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Let’s make a delicious chocolate snack that’s great for any time! Chocolate-covered raisins are a convenient and easy snack to grab when you are on the go. If you’re a fan… Read more: How to make chocolate covered raisins

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The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor kişi also optimize throughput, giving you up to 10% more productivity.

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. 

With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and final choice katışıksız to be made in every single case; it is always both recipe and process that influences final quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:

Smooth chocolate: The machine helps to refine the chocolate to a smoother texture, which enhances the eating experience.

Powders of extremely high fineness dirilik easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for Chocolate OIL MELTING –TURBO RENDER the refining of chocolate and other cocoa products. A vertical ball mill has the advantage of a smaller footprint and larger cooling jacket.

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The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.

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Melanging is a shorter process than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It can range from a few hours to overnight.

For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.

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 birey 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 kişi 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 güç be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.