Greatest Kılavuzu Chocolate CONCHING MACHINE için
Greatest Kılavuzu Chocolate CONCHING MACHINE için
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Although nowadays many companies claim their systems are fully automated, small scale producers should realistically consider the skills of their operators, the ease of operation and the need for maintenance. In this aspect, systems with a simple machine layout might be preferable.
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It is used in making chocolate with substances such as cocoa, oil, milk powder. Technicial Specifications
Instead it aims to briefly introduce the different systems for chocolate mass production offered by various companies in order to give readers an overview on what is currently available on the market.
Original and versatile 5 in 1 manufacturing solution performing the function of a cocoa liquor mill, sugar mill, mixer, refiner and conche – all in one single machine. The Refiner/Conche is the universal solution for making chocolate, compounds, coatings, pralines, truffles and fillings for small to medium production capacities.
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.
Physically measurable properties of chocolate masses, like flow attributes or hardness, are correlated to sensory perceptions such kakım snap, hardness, melting and the like. So in Chocolate STORAGE TANK 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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Our PreFiner S allows pre-processing chocolate, filling and coating masses to a precise particle size. Maximum release of the bound fat with simultaneous calibration of crystallized sugar delivers a homogeneous product ready for refining.
Removal of undesired volatile off-flavours contained mainly in cocoa particles and developed during cocoa fermentation
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If you’re considering acquiring a panning machine for chocolate, then it’s important to know what to look for. Professional chocolatier Simon Knott shares his experience with chocolate panning machines, and his buying tips.
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 emanet be used bey storage tanks kakım 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’