En iyi Tarafı CHOCOLATE PREPARATION KITCHEN EQUIPMENT
En iyi Tarafı CHOCOLATE PREPARATION KITCHEN EQUIPMENT
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The sturdy design and the vast Bühler roller know-how give you precise and consistent particle sizes in your bitiş refining process. The targeted particle size with a narrow particle-size distribution generates the mouthfeel you want and simplifies flow properties for consistent end 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.
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Faster working time: The machine is faster than a cocoa melanger, which means you kişi create larger batches of chocolate in less time.
Melangers also come in a variety of sizes, some that fit on a kitchen counter and others that are using for commercial production.
This is continued after the merger and further processing alternatives have been designed using devices from both subsidiaries. So for larger continuous lines, thin film flavour treatment dirilik be combined either with horizontal or vertical ball mills15. Together with the traditional refining conching solutions (see above) the company now hayat offer a large variety of processing alternatives to their clients.
Both processes play crucial roles in creating high-quality chocolate, and their combined effect contributes to the overall sensory experience of the bitiş product.
The tanks are water-jacketed stainless steel construction with digital controls for melting & conditioning or tempering.
The melter is designed so Chocolate OIL MELTING –TURBO RENDER all surfaces are removable or accessible, and without laminate faces. It has removable components to improve cleaning so you emanet meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.
Yes, the product outlet will connect to existing process equipment (with a triclover or your preferred connection). The melter also includes a triclover connection at the rear of the tank for product return to the melter, if required.
Main differences of the chocolate melters from storage tanks are; flat bottom, thicker sheetmetal usage, bottom scrapping and more water capacity inside the jacket. Melters sevimli be used birli storage tanks bey well, however storage tanks are only for liquid chocolate storage.
Specific energy density in a continuous conche is much higher than in any kind of batch conch, because high energy input is related to small conching space, where ‘nearly 100 per cent of the particles are under treatment at the same time’