Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
Definitive Guide Chocolate DOUBLE TUBE BALL REFINER için
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• Control of pressure and temperature via PLC and multiple recipe programming with multi-stage capability
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Of course not all questions could be answered. In particular the last point, kakım process equipment is usually designed individually by machine manufacturers for their clients.
Conching is a process that sevimli take anywhere from a few hours to several days, depending on the desired flavor development and texture of the chocolate.
During the process the remaining fat and emulsifier are added. Conches are built in various forms and yaşama be equipped with one, two or three mixing shafts. More detailed descriptions of the process hayat be found in1.
Process air, loaded with volatile and undesired flavour is separated. In the weighing station the recipe is completed by liquid components. The wall scraper of the vessel prepares already a pre-mixture. The exactly composed chocolate mass is discharged in batches into the collecting tank. There it is further mixed and cooled. From there it is continuously pumped through the dynamic flow mixer used for intensive homogenising. After passing a vibrating screen the chocolate mass is ready for further processing.
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.
In this Starting Points video Alchemist John tells you about the 5 Essential pieces of Equipment you need for making çağcıl chocolate at home. #1 might be both really obvious and surprise you. What else would you put on the list?
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Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
The melter is designed so all surfaces are removable or accessible, and without laminate faces. It özgü removable components to improve cleaning so you birey CHOCOLATE PREPARATION KITCHEN EQUIPMENT meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.
An alternative method to produce chocolate is using a ball mill where the mass is milled and sheared at the same time. Although cocoa liquor is usually ground by ball mills, those are not popular for chocolate mass in the European industry. Nevertheless those systems are commonly used worldwide. The production is closed, which ensures hygienic processing and prevents contamination. Industrial-scale ball mills work continuously.
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