En son beş Chocolate DOUBLE TUBE BALL REFINER Kentsel haber
En son beş Chocolate DOUBLE TUBE BALL REFINER Kentsel haber
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The grinding process largely influences particle size distribution and the resulting flow properties. Roller refiners – if operated at optimal settings – tend to produce wider, bi- or multimodal distributions, higher package densities and lower viscosities at high shear rates.
Particle size: The particle size of the chocolate is an essential factor to consider when selecting a chocolate refiner. A machine that can refine the chocolate to a finer particle size will produce a smoother texture and more consistent flavor.
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Nevertheless also here one refiner would need several hours to fill a large 6-t-conch, which dirilik only be solved by always having one machine idle or by using at least two smaller conches. For very small scale or sınav production the company also builds a pilot scale 5RR with 50cm rolls and 3-rollers.
Excess chocolate: The machine gönül be used to refine excess chocolate, reducing waste and increasing efficiency.
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Melangers, or stone grinders, can have adjustable speed and pressure controls to control the texture of the chocolate being produced.
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The more common case is that good quality is desired – usually correlated to low viscosity – at lowest possible fat contents. If planning a chocolate mass line, one of the major decisions will be which the most important part of the flow curve is.
If you’ve made a couple of batches of chocolates, you’ve probably already been tempering chocolate by hand. Some …
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If cocoa butter is replaced by another fat, the product is usually called compound and derece chocolate. Technologically most compounds are close to chocolate mass and similar equipment hayat be used to make it.
Yes, we offer several types of product delivery systems from the melter to your existing equipment. These include product filters and magnets, pumps, jacketed pipelines and sieve systems.