Bir İnceleme Chocolate OIL MELTING –TURBO RENDER
Bir İnceleme Chocolate OIL MELTING –TURBO RENDER
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In her previous article how to make chocolate with cocoa beans (bean to amerikan bar), Chef Prish discussed the chocolate conching …
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RBM50 and RBM100 are designed for artisans and small workshops. LabBM10 is designed for laboratory use, product development or educational use. Machines are equipped with solenoid valve which automatically opens gate of cold water flow and ensures cooling of the equipment. Because of friction of spherical balls cold water is required from an external source which yaşama be from tap, tower or a chiller. Machine will open cold water gate in case overheating and will close it when cooled.
Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.
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Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
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Using our toptan experience across chocolate manufacturing, we can customize your solution to meet your precise requirements. Our experienced engineers kişi help you tasar, implement and support new technology to improve quality, efficiency and safety for your plant.
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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 butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, Chocolate MELANGE hygienic design, ease of cleaning and recipe change.
The hygienic process zone is constructed entirely in stainless steel, without edges or open cavities, offering you the highest quality sanitation and making it fast and easy to clean between batches.
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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 dirilik hamiş do.