Greatest Kılavuzu Chocolate Melting Tank için

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Scrape down tank and stirrer to remove any bulk buildup of product. Use the quick-access stirrer seal removal to make this simpler.

Bey a serious chocolate-making hobbyist or semi-professional working on your chocolate business from home, you may have considered whether to take the …

One of the first things a chocolate producer başmaklık to consider are the influences of recipe, ingredients and particles on chocolate mass properties kakım 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.

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

The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.

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Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.

Ball refining is one of the chocolate micronization techniques. In order to get efficient results, process should not exceed grinding down by 50 times and the grinded content should be liquid. Grinding time and product fineness are inversely proportional and generally the desired fineness of chocolate is in the range of 18 - 30 microns. Mixing arms of the chocolate refining machine are made of special material which subsequently heat-treated. With coupled chocolate pump and three-way valve, there is possibility to circulate the mass or discharge to a storage tank.

After that the mass is liquefied by adding cocoa Chocolate DOUBLE TUBE BALL REFINER butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.

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

Pump: vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment

What are the main advantages of the process for larger and also for smaller chocolate producers and what is the minimal size of an industrial production line?