Için basit anahtar Chocolate SINGLE TUBE BALL REFINER örtüsünü
Için basit anahtar Chocolate SINGLE TUBE BALL REFINER örtüsünü
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You walk down the aisles of your drug store or grocery and you’re face to face with chocolate, heart-shaped marshmallows, bonbons, truffles, and any seasonal candy that just might help you say I love you
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The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.
Nevertheless also here one refiner would need several hours to fill a large 6-t-conch, which güç only be solved by always having one machine idle or by using at least two smaller conches. For very small scale or test production the company also builds a uçucu scale 5RR with 50cm rolls and 3-rollers.
Cocoa bean: Butter production, applications & benefits Discover the advantages and applications of cocoa butter. This butter is a versatile and popular ingredient in both the food and beauty industries.
The Micron Ball Refinder allows you to do small batch processing of chocolate mass with relatively short cycle times. The unit is equipped with heating and refrigeration to control CHOCOLATE PREPARATION KITCHEN EQUIPMENT batch temperatures, and produces chocolate with a fine particle size.
To get your mass refined, the product is placed in the processing chamber and the stainless steel spheres grind and reduce the size of the particles by impact and friction force.
The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a minimal throughput of 1,250kg/h is required over a longer time, so the process is derece suitable for frequent recipe change or smaller companies.
Enesen Professional Chocolate Machinery katışıksız been operating since 2000. Our company, which provides services in the fields of design and production of chocolate machines and lines and the installation of turnkey automatic chocolate facilities in Turkey and abroad, includes technological, fully automatic, ergonomically designed powdered sugar mills, oil melting and stock tanks, mixers, ball mills with environmental awareness. , hazelnut – sesame mill, conch, tempering and packaging machines. In addition to these machines, our company produces chocolate cream lines, double and single filled, hazelnut chocolate filling lines, chocolate shell and coating lines in different capacities, and realizes the installation of turnkey facilities.
Proving its quality with ISO 9001:2008, CE and GOST-R certificates, our company also has an experienced and constantly improving management and technical staff. Acting within the framework of cooperation with universities, a company that katışıksız an experienced technical consultant in this field, and that includes not only production but also R&D activities, has realized the structuring.
If you’ve made a couple of batches of chocolates, you’ve probably already been tempering chocolate by hand. Some …
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For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
The environment inside the Refiner is controlled, so the temperature does derece increase and prevents the chocolate of being burnt.