CHOCOLATE PREPARATION MIXER Seçenekler
CHOCOLATE PREPARATION MIXER Seçenekler
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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.
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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 batch temperatures, and produces chocolate with a fine particle size.
In this blog post, we’ll look at the fascinating world of chocolate melangers and learn how they dirilik help create smooth, creamy chocolate.
Using our küresel experience across chocolate manufacturing, we güç customize your solution to meet your precise requirements. Our experienced engineers güç help you düşünce, implement and support new technology to improve quality, efficiency and safety for your plant.
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Chocolate melting tanks are designed to dissolve, melt and maintain the temperature of chocolate. They help to maintain chocolate in a tempered state using a thermostat.
Crumb is an ingredient made by drying milk together with sugar and cocoa liquor. Originally this was done for preservation of the milk, but nowadays it is performed in order to create the strong caramel flavour preferred in some countries. For downstream mass production the same technologies sevimli be used, kakım with other chocolate types.
Priming time. (this is the time from when product is loaded into the melter to the point where the product level in the tank is above the outlet port)
Typically installed on floor mounted columns, conveyors are used to transport chocolat flakes throught the chocolate manufacturing Chocolate SINGLE TUBE BALL REFINER system. Conveyors may also be installed using cieling suspension with special fixing devices.
The performance of the paste mixer is critical to the performance of the refining line. The ingredients must be dosed accurately, timely and in the correct quantities and sequence. It is critical that the mixer produces a homogeneous coarse chocolate paste batch after every batch.