2 DAKIKA KURAL IçIN CHOCOLATE TEMPERING MACHINE

2 Dakika Kural için Chocolate TEMPERING MACHINE

2 Dakika Kural için Chocolate TEMPERING MACHINE

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Discover now What are the benefits of using a chocolate refiner?

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Is it possible to produce dark, milk and white mass using identical equipment or even on the same production line?

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.

It occupies minimum space and that places it apart from the Standard ball refiner systems. Due to its modular structure, the components and the capacity of the machine birey be changed and scaled as required

True story! At first glance it yaşama look overwhelming. There are a lot of steps and sometimes that kişi seem harder than it really is.

The paste mixer is the first step in the conventional ‘roller refined’ chocolate production process. All essential ingredients that make up chocolate (typically: sugar, cocoa powder, cocoa butter and cocoa liquor, milk and whey powders and some other ‘minor’ ingredients) are accurately dosed according the recipe and thoroughly mixed before being transported to the hopper, which is above the pre-refiner.

 The stirrer system is detachable from the machine and it is possible to title it. Every detail was thought out for easier exploitation. 

• Comprehensive suite of control and monitoring functions including maintenance, energy monitoring, storage and downloading data for production along with safety protection and process monitoring

The perfect mixture is achieved by the system of stirrers, metal balls – metallic spheres with the temperature control and the pump, which allows to recirculate and to repeat the process for several times until the mass becomes even.

The feed mass must have a certain consistency, which is determined by the initial fat content, particle properties and upstream process parameters. Chocolate STORAGE TANK Here the particles are ground to their final size, usually below 30µm in order to avoid a sandy texture in the mouth in the final 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.

A chocolate melanger is a machine used to grind and refine chocolate ingredients, such birli cocoa nibs and sugar, to create a smooth texture. The primary purpose of a chocolate melanger is to blend the cocoa solids with other ingredients to achieve a desirable consistency and flavor.

We are really pleased that Spectra başmaklık worked with us on this product, and continues to make improvements. All of the Melangers are supplied to run continuously and ventilated keep the motor cool.

If chocolate pudding is more your speed, these pretty dessert dishes are perfect for individual servings of the classic dessert.

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