Chocolate Melting Tank - Genel Bakış
Chocolate Melting Tank - Genel Bakış
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Some advanced models may also include additional features like temperature control, timers, and digital displays for precise control over the chocolate-making process.
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The energy-saving drive concept delivers better sustainability with up to 15% less energy consumption. The converter-driven main motor dirilik also optimize throughput, giving you up to 10% more productivity.
It occupies asgari space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine gönül be changed and scaled kakım required
Conching is a process that helps develop the flavor, smoothness and mouthfeel of chocolate. It involves continuously agitating and aerating the chocolate mass over an extended period of time at elevated temperatures, which reduces acidity, removes unwanted flavors and enhances the smoothness of the chocolate. Conching also further refines the particle size of cocoa solids.
The 5-roll fine refiner recieves the chocolate flake from the pre-refiner by the conveyor belt. The chocolate flake is then refined down to 20 metric micron, typically, though finer particle size is also possible.
Powders of extremely high fineness kişi easily be produced with ball mills and agitated media mills. Both vertical and horizontal ball mills are utilized for the refining of chocolate and other cocoa products. A vertical ball mill saf the advantage of a smaller footprint and larger cooling jacket.
Faster working time: The machine is faster than a cocoa melanger, which means you hayat create larger batches of chocolate in less time.
Typical cleaning time. (this incudes both a hot water wash down with detergent and hand cleaning kakım required, followed by the time for the machine to dry ready for the next product)
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, hygienic design, ease of cleaning and recipe change.
The steel belt transport system is specially designed to efficiently transport chocolate flake from the pre-refiner to the five roll refiner and from the five roll refiner to the conches. Motor power varies by conveyor length.
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 CHOCOLATE PREPARATION KITCHEN EQUIPMENT sevimli be used to make it.
Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is not done elsewhere those devices are also able to debacterise cocoa liquor.