Chocolate Melting Tank - Genel Bakış
Chocolate Melting Tank - Genel Bakış
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Used to make a variety of chocolate & nut pastes, birli well bey spreadable creams. More than double the size of its counterpart, the Selmi Micron, this machine is suitable for medium/large confectionery operations.
Coming from the old refiner conches, where all this happened simultaneously and was hard to control, the majority of later technologies perform the grinding step separately. Only few mill types are able to handle chocolate preparations, as it is initially a very sticky mass, which can transform to a sticky powder during milling, when specific surface of particles increases. The most frequently used devices are plain roller mills (refiners) and stirred ball mills.
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The Thouet RC and DRC are genuine ‘dry’ conches – they are filled with dry chocolate flake and will keep the product ‘dry’ through out the conching process until the very end when the cocoa butter and lecithin is added.
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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.
The fundamental advantage over batch conches is that fully continuous lines are established. On the other hand side a asgari throughput of 1,250kg/h is required over a longer time, so the process is derece suitable for frequent recipe change or smaller companies.
Some time ago it was very difficult to find equipment for small scale chocolate making. This katışıksız changed; now there are a number of ball mill-based systems on the market and also smaller scale roll refiners have been developed.
Melanging is the process of grinding and blending chocolate ingredients. This process reduces the particle size of the cocoa nibs, sugar, and other additions to create a smooth and consistent chocolate paste.
Don’t forget to use something to help weigh things down during the pie-crust baking. These ceramic pie weights will do the trick; these silicone brushes will help with buttering the crust’s edges, too.)
McCarter/Schmidt saf become the standard in fabricating, offering high quality chocolate manufacturing equipment to suppliers involved in the chocolate industry.
For example it was proposed to dry skimmed milk powder to below one per cent water and to coat it with fat, which allows us to perform a very short liquefaction process instead of classical conching2.
This means there are a lot more varieties in each category up to the specific ‘house tastes’ that are aimed at by individual chocolate manufacturers. So at the end of the day it is generally impossible to define the flavour for high quality and to compare and identify equipment to achieve it. If considering processing alternatives it will always be Chocolate MELANGE necessary to adapt recipes and technology to each other in order to get the desired result.