Açıklanan CHOCOLATE PREPARATION MIXER Hakkında 5 Kolay Gerçekler
Açıklanan CHOCOLATE PREPARATION MIXER Hakkında 5 Kolay Gerçekler
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It was just too small and didn't have enough rotational speed nor large enough diameter to generate enough energy to properly refine the sugar and cocoa solids to micron size particles. The chocolate was smoother, but not smooth enough. You could tell it was still homemade.
Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.
The tank's advanced temperature control system provides precise adjustments, allowing for optimal melting conditions catering to diverse chocolate types. With a user-friendly interface and customizable settings, operators güç effortlessly tailor the melting process to specific production needs. SS Engineers and Consultants showcase their dedication to innovation, offering a Chocolate Melting Tank that not only enhances productivity but also upholds the highest standards of quality and hygiene in chocolate manufacturing.
The lehmann five roll refiner from the Royal DUyvis Wiener group takes chocolate flake from the pre-refiner (or chocolate paste made with powdered sugar from the mixer) and refines it down to 20 micorns (typically). Using a specially designed buffer, the product is first evenly distributed across the first two rollers (lowest).
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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 CHOCOLATE PREPARATION KITCHEN EQUIPMENT the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.
15: Will the holding tank overflow if it’s already full and there is product still on the melt grid?
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For medium- and large-scale producers there are a wide range of technical options. The varying needs of chocolate producers and the various advantages and disadvantages of the systems on the market make it impossible to give a general recommendation.
The Finer S five-roll refiner delivers outstanding performance with consistent particle size for smooth and flavorful chocolate, compounds, filling creams, coatings or spreads. The innovative drive concept dirilik reduce your energy costs by up to 15%.
If cocoa butter is replaced by another fat, the product is usually called compound and not chocolate. Technologically most compounds are close to chocolate mass and similar equipment güç be used to make it.
The Swiss company Bühler is market leader in this technology and looks back to a long experience in building and installing complete production lines8.