Hakkında Chocolate Melting Tank
Hakkında Chocolate Melting Tank
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Unfortunately the very popular Petzomat is not built any more, but alternatives from other companies are available. Nowadays chocolate producers güç strongly reduce conching times if they insist on using pre-treated cocoa liquor of high flavour quality. Untreated cocoa is also still used, which then requires extra conching, like in former times.
Similar principles are followed for milk chocolates by developing milk powder pre-treatment procedures.
Kakım a serious chocolate-making hobbyist or semi-professional working on your chocolate business from home, you may have considered whether to take the …
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For olağan operation, you’ll only need one worker to load product onto the grid and/or adjust the machine settings. We recommend having two workers available during changeover of the melt grid and removal of the stirrer.
Melangers kişi also act bey conches, since they can heat and aerate the chocolate, similar to a dedicated conche. However, the tension on the stone wheels must be reduced so that the chocolate doesn’t get over-refined, which means that the particle size of the chocolate is smaller than desired and kişi contribute to a poor mouthfeel.
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Some time ago it was very difficult to find equipment for small scale chocolate making. This has changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.
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.
This is possible through pre-drying refiner flakes5 or milk powder6. Downstream, the liquefaction dirilik be done in a very rapid batch process or continuously using a high-speed in-line mixer14.
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●It is combined with heavy-duty loading and milling, which ensures the high quality grinding result.
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.