CHOCOLATE PREPARATION KITCHEN EQUIPMENT Ile ilgili detaylı notlar

That includes chocolate producers, industrial chocolate manufacturers or bulk handlers of processed chocolate for bakeries, nutrition amerikan bar makers.

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, birli it is initially a very sticky mass, which sevimli 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.

Understanding the cocoa bean fermentation process Did you know that the quality and flavor of chocolate depend on the fermentation process of cocoa beans?

5.It is easy to operate this machine.It is equipped with full seki of imported fully automatic PLC. It only takes a few days training even for new staff to get all the operation knowledge. Only 1-2 staff/shift for each equipment is needed.

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The Spectra 11 used to refine your Chocolate (and nut butters). It will refine as little birli 1 lb of chocolate up to about 9 lbs of chocolate. Once your cocoa beans have been passed through the Champion, this piece of equipment is used to reduce the grit from the sugar you will add.

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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.

The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Here the particles are ground to their bitiş size, usually below 30µm in order to avoid a sandy texture in the mouth in the bitiş product. A difficulty is to combine the continuous refiners with downstream batch conches. Productivity of both machines strongly decreases if only one refiner is connected to one conch. Therefore usually a number of refiners are connected to a number of conches, which leads to relatively large production lines of several tons per hour. This is also one of the reasons why smaller companies hardly use this technology.

In this series of short videos we're hoping to start you asking questions or give you jumping off points for deeper research. A great place to go test your assumptions and maybe pick up some ready to use tips! 

And no, I am derece terribly worried about "grinding" the inside of the glass surface. Both the sugar and chocolate seem to create there own protective coating pretty quickly, so no glass bit show up in either.

Our goal is to improve your production efficiency and profit margins. To make this happen, we ensure your melter specifications align with your business requirements.