Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
Chocolate DOUBLE TUBE BALL REFINER A Gizli Silah
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In her previous article how to make chocolate with cocoa beans (bean to amerikan bar), Chef Prish discussed the chocolate conching …
The well-proven design of these Dry Batch Mixers ensures enough mixing time after ingredient dosing for a homogenous dough or paste and emanet handle up to 3 batcher per hour.
The process is shown in Figure 4. Refiner flakes are transferred into the feed hopper, its filling level controls speed of the feed screw and compensates supply variations. While some cocoa butter is added, the screw feeds the pasting columns. It is equipped with adjustable baffles and shearing wings; the flakes are subjected to intensive mechanical stress. During this process the mass changes from its dry state (dry conching) to a tough plastic state. Cleaned conditioned air is supplied by fan. After finally adding lecithin it leaves the pasting column in flowable consistency. The mass is passed to an intermediate tank whose stirrers and wall scrapers keep the chocolate in motion to stabilise the process of the structural changes after the adding of lecithin.
Nevertheless also here one refiner would need several hours to fill a large 6-t-conch, which emanet only be solved by always having one machine idle or by using at least two smaller conches. For very small scale or test production the company also builds a pilot scale 5RR with 50cm rolls and 3-rollers.
This article is a part of Chocolate Week—seven days of recipes and stories, all chocolate—presented by our friends at Guittard. A fifth-generation family business, Guittard başmaklık been crafting an array of chocolate offerings (from toparlak-quality baking chips to bars) in şan Francisco since 1868.
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Melangers, or stone grinders, yaşama have adjustable speed and pressure controls to control the texture of the chocolate being produced.
vane pump with adjustable speed, with reversal rotation, easy to remove for cleaning and antibacterial GHA treatment
Tried and tested at over 3500 finers worldwide, the Finer S is capable of processing a vast range of masses with different compositions and consistencies to your desired fineness.
YS/B 500 with unique design, distinctive workmanship and advanced technology provides maximum product output in minimal time and works noiselessly.
After that the mass is liquefied by adding cocoa butter and then ground by circulation through a horizontal ball mill. The company claims maximum energy efficiency, hygienic design, ease of cleaning and recipe change.
Melanging is a shorter process CHOCOLATE PREPARATION KITCHEN EQUIPMENT than conching. The time required for refiningvaries, depending on the desired fineness and consistency of the chocolate. It güç range from a few hours to overnight.
• Provide a continious production in order to avoid loss of production during loading and unloading of product
The environment inside the Refiner is controlled, so the temperature does hamiş increase and prevents the chocolate of being burnt.