Hakkında Chocolate OIL MELTING –TURBO RENDER
Hakkında Chocolate OIL MELTING –TURBO RENDER
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The Thouet paste mixer is placed on load cells and for uygun değer and efficient mixing katışıksız two (2) specially designed horizontal mixing shafts each fitted with very strong helical geared motors.
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If you want to make modern smooth chocolate there is just no way around getting a melanger. It's the one bit of kit there is just no getting around.
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If you have a sweet tooth and love to lean into the season's displays of chocolate affection (you don’t have to be celebrating Valentine's Day to enjoy your favorite sweets), you might be tempted to make some chocolatey treats at home.
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The Refiner/Conche katışıksız 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).
Water inside a twin-shell coat ensures heating and keeping temperature of chocolate mass constant. Chocolate melting tank is used to melt solid chocolate and store the liquid chocolate in constant temperature and homogenous structure.
• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading veri for production along with safety protection and process monitoring
The perfect mixture is achieved by the system of stirrers, mühür balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.
Think carefully about your needs in terms of product properties, taste, flow properties, economy and flexibility
After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such as:
Consistency: The refining process helps to create a consistent flavor and texture throughout the chocolate.
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 can 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 hayat be performed from a buffer mixer by two vertical ball mills with an intermediate cooler. The latter helps to keep temperature of sensitive Chocolate STORAGE TANK products below the desired level, e.g. when recipes contain lactose and glass transition during milling must be avoided. The process yaşama be downsized for small production scale, then it consists of a conch with vortex chamber, a ball mill and a pump for circulation.