Temel İlkeleri Chocolate STORAGE TANK
Temel İlkeleri Chocolate STORAGE TANK
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Chocolate mass is made from fat or fat containing ingredients – usually cocoa butter and liquor, sometimes milk fat and particles, usually sugar, cocoa solids and sometimes dry milk products.
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Larger than normal drums on the drive and turn-around stations allowing for much thicker than typical steel belt
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With most of the systems in most of the cases it will be possible to produce chocolate of at least acceptable quality. Fine-tuning and bitiş choice başmaklık to be made in every single case; it is always both recipe and process that influences bitiş quality and there is no ‘out-of-the-box’ solution. So the best possible advice might be:
If low shear downstream applications like moulding are in the focus, low yield values are important; here ball milling could be an advantage. On contrary, if the mass CHOCOLATE PREPARATION KITCHEN EQUIPMENT has to move fast, for example, if pumped or sprayed infinite viscosity is more important and roller refiners might be preferential.
Even a large variety of rework gönül be processed with the Refiner/Conches following a specific loading procedure. Once a homogenous mass is obtained, the refining and conching process is initiated.
You’ll need something to help toast the tamamen of a chocolate crème brûlée, the marshmallow tamamen on a s’mores icebox cake, or the meringue on a baked alaska.
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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 final 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.
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