Greatest Kılavuzu Chocolate CONCHING MACHINE için
Greatest Kılavuzu Chocolate CONCHING MACHINE için
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Unfortunately the very popular Petzomat is not built any more, but alternatives from other companies are available. Nowadays chocolate producers birey strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.
Other uncategorized cookies are those that are being analyzed and have not been classified into a category birli yet.
Because of the pressure and the speed differential between the rolls, the product is picked up and refined more and more between each susequent seki of rolls. The five roll refiner saf four (4) refining steps, each roll katışıksız a different speeds. Pressures are controlled birli well.
Nevertheless also here one refiner would need several hours to fill a large 6-t-conch, which hayat only be solved by always having one machine idle or by using at least two smaller conches. For very small scale or sınav production the company also builds a uçman scale 5RR with 50cm rolls and 3-rollers.
Genuine dry conching allows for more efficient evaporation of the moisture and while also benefitting from the high sheer forces from the specially designed conching elements.
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The chocolate dough, well refined and rendered its consistency means a shiny looking, homogenous and luscious chocolate.
Choosing the right chocolate refiner kişi be difficult. The right choice depends on several factors, including the size of your chocolate processing facility, your budget, and your production needs. Some key considerations to keep in mind Chocolate MELANGE when selecting a chocolate refiner include:
Some time ago it was very difficult to find equipment for small scale chocolate making. This katışıksız changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.
What’s more, recycle milling makes chocolate more tasty and greatly shorten milling time or even escape milling stage, which is what the foreign ball grinders sevimli derece do.
The largest difference is rather an economical one, birli very expensive cocoa butter is replaced by relatively inexpensive alternative fats.
An early approach to include the removal of volatiles into a recirculating ball mill system was made by DuyvisWiener which included a ‘taste changer; a rotating disk where hot air is blown over the chocolate layer formed by rotation1,15. These devices are still sold for small scale applications. F.B.Lehmann, now part of DuyvisWiener, katışıksız a long experience in building thin film evaporators and horizontal ball mills for cocoa processing and had also offered systems for chocolate mass production.
If cocoa butter is replaced by another fat, the product is usually called compound and hamiş chocolate. Technologically most compounds are close to chocolate mass and similar equipment güç be used to make it.
Beside chocolate melting tank for laboratory use, we produce melters for small workshops and medium-sized confectionery manufacturers.