Değil Hakkında Gerçekler bilinen Chocolate CONCHING MACHINE
Değil Hakkında Gerçekler bilinen Chocolate CONCHING MACHINE
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Our sophisticated two-stage refining solutions for your chocolate mass or liquification creates the consistent particle size you need for a quality end product.
Therefore flow properties are usually measured at a temperature of 40°C, which is close to the temperature that chocolate melts in our mouths. So texture sensations like a smooth melt or a sticky behaviour are usually correlated to flow properties.
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.
It kişi be made entirely of stainless or black material. It is on the electrical panel and the working times are controlled from here.
Conches are stainless steel and have access panels for easy cleaning and even removal of the conhing elements
Discuss your production floor setup and processing needs with our experts, and we'll pair you with the ideal equipment.
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It takes approximately 40 minutes to heat up. The product emanet be used birli soon kakım the volume of melted product is above the pump suction outlet, and there is enough to fill the processing system.
This allows a reliable process to achieve and maintain a constant quality of the product from batch to batch.xt
The melter is designed so all surfaces are removable or CHOCOLATE PREPARATION KITCHEN EQUIPMENT accessible, and without laminate faces. It başmaklık removable components to improve cleaning so you güç meet strict allergen requirements. A slide-out melt head and removable stirrer allow access to all areas of the tank and grid during cleaning.
Recently, Bühler seems to have followed a similar strategy. For compounds the company offers a ball mill solution called SmartChoc™ with a horizontal ball mill and a shear mixer.
After those, particle size distribution and particle package density are also important. Equal or monomodal particle sizes would create large voids filled with fat. With a bi- or multimodal distribution it is possible to replace this trapped fat by the appropriate size solid particles, which also helps larger particles to slip past each other when the suspension is moved.
Frequently the other operations are performed within a long-term kneading process called conching. Very long conching times are still recommended and associated with good quality, although the devices require high capital investment. One of the major progresses established in the last 30 years was to move cocoa flavour treatment out of the conch into the upstream cocoa processing. Thin film evaporators were developed in order to remove undesired volatiles and water; if this is derece done elsewhere those devices are also able to debacterise cocoa liquor.