Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
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Discover now What are the benefits of using a chocolate refiner?
Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
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.
Watch careful hamiş to burn them because they don’t get crispy. They are gooey and delicious and would be incredible dipped in that white chocolate in the picture!
Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements
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Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such bey snap, hardness, melting and the like. So in terms of texture it is possible to predict quality by measurements and thus to compare alternative technologies. This is much more difficult in terms of flavour. Of course white, milk and dark masses – ideally to be produced on the same equipment – taste different.
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High specific surface of the processed chocolate mass kakım a precondition for intensive exchange reactions with the supplied ambient air
If you’ve made a couple of batches of chocolates, you’ve probably already been tempering Chocolate CONCHING MACHINE chocolate by hand. Some …
After some initial information on chocolate mass properties the systems available on the market will be introduced. For that purpose information was obtained from various manufacturers, followed by questions and discussions on aspects such bey:
• Provide a continious production in order to avoid loss of production during loading and unloading of product
This machine is responsible for grinding cocoa beans into chocolate liquor, which forms the basis of all