Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
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You walk down the aisles of your drug store or grocery and you’re face to face with chocolate, heart-shaped marshmallows, bonbons, truffles, and any seasonal candy that just might help you say I love you
Other uncategorized cookies are those that are being analyzed and have hamiş been classified into a category birli yet.
Tempered chocolate has 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 kişi be transfered to storage tank so equipment to be ready for the next melting batch.
One of the first things a chocolate producer başmaklık to consider are the influences of recipe, ingredients and particles on chocolate mass properties as discussed above. First of all, if raw material cost is less important, e.g. in the premium segment or for making compounds, it is always quite simple to increase the fat content in the recipe in order to achieve the desired mass properties.
So one important part of the flow curve is at very low shear. The yield value defines the shear stress, when the mass starts to move. As a minimum shear rate is necessary for the measurement, usually the yield value özgü to be extrapolated from the flow curve according to model equations, like the ones developed by Casson and Windhab1. Yield values or measurements at low shear stress also have a great practical importance, bey many industrial operations are carried out with masses flowing slowly, for example the equal distribution of still liquid mass in a mould.
For normal operation, you’ll only need one worker to load product onto the grid and/or adjust the machine settings. We recommend having two workers available during changeover of the melt grid and removal of the stirrer.
The Refiner/Conche has 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).
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The stones crush the cocoa nibs, gradually transforming them into a liquid state known kakım chocolate liquor. As the nibs are crushed, this helps release cocoa butter from the cells, contributing to the smoothness and richness of the bitiş chocolate.
Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning birli required, followed by the time for the machine to dry ready for the next product)
After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, CHOCOLATE PREPARATION KITCHEN EQUIPMENT hygienic design, ease of cleaning and recipe change.
Yes, the product outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.
Typically installed on floor mounted columns, conveyors are used to transport chocolat flakes throught the chocolate manufacturing system. Conveyors may also be installed using cieling suspension with special fixing devices.
What are the main advantages of the process for larger and also for smaller chocolate producers and what is the asgari size of an industrial production line?